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Ingredients

1 teaspoon grated lemon rind

1/4 cup fresh lemon juice

1/4 teaspoon freshly ground pepper

2 tablespoons herbes de provence

1/2 cup olive oil

6 (6- to 8-ounce) striped bass fillets, skin on

1/2 teaspoon salt

Garnishes: lemon wedges, fresh herbs

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