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Stuffed Branzino

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3 tablespoons extra-virgin olive oil

1 tablespoon finely chopped capers

1 tablespoon fresh lemon juice

1 tablespoon chopped parsley


Two 1- to 1 1/4-pound whole branzino, scaled and gutted

1 lemon, sliced into 4 rounds

2 large rosemary sprigs

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