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Rosemary And Lime Roasted Sea Bass With Mediterranean Salsa Recipe

Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/2 red onion, sliced into thin rings

Salt and freshly ground pepper

1/2 teaspoon freshly ground black pepper

1 whole sea bass (about 5 pounds), scaled and cleaned with head and tail intact

2 tablespoons olive oil

1/2 lemon, pulp and rind, seeded and chopped

Dried rosemary branches for roasting (optional)

2 cloves garlic, thinly sliced

1/2 cup red onion, finely diced

1/2 cup kalamata olives, sliced

2 tablespoons fresh parsley leaves, chopped

1/4 cup fresh basil leaves, chopped

1/4 cup capers, drained, rinsed and squeezed dry

1 cup tomato, diced and seeded

1 teaspoon garlic, minced

1 orange, zest minced, juiced

1 red bell pepper, finely diced

1/4 teaspoon salt

1 cup fennel, finely diced

1/4 cup plus 2 tablespoons extra virgin olive oil

1 lime, cut into thin rounds

3 tablespoons red wine vinegar

3 sprigs fresh rosemary

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