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Fish recipes
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4
Easy
15 minutes
Using a sharp knife, carefully cut wafer-thin slivers of butterfish.
Using a vegetable peeler, create long ribbons of celery and plunge into ice-cold water to curl.
Arrange the fish and radish wedges on a large platter, drizzle with olive oil and lime juice, and scatter over the mushroom, salt and a little lime zest, before serving.
Per serving: 978 kJ, 18.3 g protein, 15.7 g fat, 9.2 g carbs