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Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice
FOOD NETWORK10Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil (divided)
- 5 sea bass fillets (about 5 to 6 ounces each)
- ground black pepper
- salt
- 2 tsp. garlic and herb seasoning
- 1/2 cup vermouth
- 14 oz. diced tomatoes
- 1 1/2 cups Nicoise olives (pitted, divided)
- brown rice (Reserved)
- 2 Tbsp. oregano leaves (freshly chopped)
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