Hake Fillet With Jasmine Rice

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1 1/2 pounds hake or some other firm-fleshed fish fillets, such as cod or snapper, cut into four 6-ounce pieces

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 sprigs fresh dill

3 lemons—2 cut into thin slices and 1 used to make 1 tablespoon zest

6 tablespoons butter

2 cups cooked jasmine rice, kept warm

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