Wild Striped Bass With Lemon Orzo And Caper Emulsion

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Campbell's Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 tablespoon whole black peppercorns

1/2 bunch fresh thyme leaves

2 cups dry white wine

6 medium shallots, chopped

3 cloves garlic, minced

1 bottle (3 ounces) capers

1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

1/4 cup white wine vinegar

1 tablespoon Dijon-style mustard

2 sticks (1 cup) butter, cut into cubes

1/4 cup olive oil

1 tablespoon pitted Niçoise olives

8 fresh striped bass or sea bass fillets (about 6 ounces each), skin removed

1 tablespoon coarsely ground black pepper

1/4 cup canola oil

3 1/2 cups Swanson® Vegetable Broth (Regular or Certified Organic)

1 1/4 cups uncooked orzo pasta

4 tablespoons unsalted butter

2 teaspoons finely grated lemon zest

Fresh basil leaves (optional)

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