400g sea bass fillets
Lemon verbena oil
Salt & pepper
Slice fish thinly.
Marinate in lime juice, salt & pepper for an hour.
Place fish in middle of serving plate and drizzle with lemon verbena oil.
Decorate with Verbena leaves and slices of lime.
Serve with rice, pasta or salad.
Recommended Wines: Sancerre, Pouilly