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Sea Bass Peperonata Packet


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8 ounces mixed mini-bell peppers, stemmed and halved lengthwise

1 pound Amorosa tomatoes or extra-large cherry tomatoes, stemmed (see TIP, Page F4)

1 cup mixed marinated olives, pitted, with juice

1/2 cup Basic Herb Mix (see related recipe), plus 2 tablespoons

2 pounds (single piece) Chilean sea bass fillet, skinned and free of pin bones

Zest of 1 lemon

Sea salt

Freshly ground black pepper

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