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Sea Bass With Fennel And Olives Recipe

1 fave
Nutrition per serving    (USDA % daily values)
CAL
306
FAT
44%
CHOL
86%
SOD
14%

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Ingredients for 8 servings

4 large handfuls green and red chard, stalks finely sliced

7 (8-ounce) sea bass fillets

2 large handfuls of small black olives, stones removed

2 cloves garlic, peeled and finely sliced

4 good tablespoons extra virgin olive oil

Maldon sea salt

1 clove garlic, finely sliced

4 to 6 anchovy fillets

Freshly ground black pepper

2 handfuls purple and green basil and flat-leaf parsley, finely sliced

3 ounces half-and-half

1 or 2 heads fennel, halved and finely sliced

Handful of flat leaf parsley, roughly chopped

Good extra-virgin olive oil

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