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whole seabass |
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gut, scale |
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rub in cavity |
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Sear both sides on hot cast-iron grill |
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Place lemon, fennel and parsley on tray, season, place fish on top, cover with remaining lemon and fennel |
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Bake moderate oven 15 minutes |
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salt, pepper, fennel seeds |
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oil |
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sprinkle over, especially tail |
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1 lemon |
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slice thinly |
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1 bulb fennel |
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parsley stalks |
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salt, pepper, fennel seeds |
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1/2 lemon |
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juice |
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pour over flesh |
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olive oil |
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splash white wine |
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sprinkle over vegetables |
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