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Ingredients
US|METRIC
4 SERVINGS
- 2 sea bass (1.25kg in total, or use 4 small ones, about 300g each, scaled and cleaned)
- 2 fennel bulbs (small, fronds reserved)
- 3 Tbsp. capers (small, drained and rinsed)
- 1 lemon (sliced)
- 2 dill sprigs
- 25 grams butter
- olive oil
- 100 mL white wine
- sea salt
- freshly ground black pepper
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