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Roasted Sea Bass With Cabbage Purses

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Ingredients

6 six-ounce sea bass fillets, each about 1 1/4-inches thick

Extra virgin olive oil for coating fish

1 head purple cabbage, about 1 1/2 pounds

salt, to taste

4 tablespoons extra virgin olive oil

1/2 cup red wine vinegar

Freshly ground pepper, to taste

3 tablespoons drained capers

1/2 cup coarsely chopped pitted cured black olives, such as kalamatas

lemon wedges

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