Bistro dishes to dine for

Bistro dishes to dine for View Gallery
Pan-fried fillet of seabass with tarragon gnocchi, black garlic purée, prawn parcels and buerre blanc

This week, try two recipes from Nicholas Courtney, head chef at Morilles Bistro (morillesbistro.ie) in Rathfarnham in Dublin

Ingredients, serves six

6 fillets of seabass, approx 180g each

For the prawn parcels

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