Roasted Thick Fish Fillets Or Steaks

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Mark Bittman
Nutrition per serving    (USDA % daily values)
CAL
361
FAT
43%
CHOL
36%
SOD
43%

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Ingredients for 4 servings

1/2 to 1 cup chopped mixed fresh herbs: parsley, basil, chervil, tarragon, rosemary, chives, marjoram, sage, or whatever you have on hand (use the smaller amount if you’re using stronger herbs)

Salt and freshly ground black pepper

2 tablespoons extra virgin olive oil

About 11/2 pounds large fish fillets (like monkfish, halibut, or tuna) or steaks of any size

1 cup chicken, fish, or vegetable, red or white wine, or water, plus a little more if needed

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