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Pan-seared Sea Bass With Olives, Tomatoes And Oregano Brown Rice
FOOD NETWORK UK10Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 30 mL olive oil (divided)
- 5 sea bass fillets (about 150-175g each)
- ground black pepper
- salt
- 2 tsp. garlic and herb seasoning
- 120 mL vermouth
- 400 grams diced tomatoes (tinned)
- 225 grams Nicoise olives (pitted, divided)
- cooked brown rice (Reserved)
- 2 Tbsp. oregano leaves (freshly chopped)
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