Sea Bass With Edamame-Rye Crust

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1 cup coarsely chopped chives, plus 2 tablespoons finely chopped

1/3 cup grapeseed or canola oil

Sea salt

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks

5 tablespoons unsalted butter

2/3 cup half-and-half

2/3 cup shelled fresh or frozen soybeans (edamame)

1/2 cup coarse, dry rye-bread crumbs

Four 6-ounce black sea bass fillets

Cayenne pepper

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Use Real Butter