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- One bluefish fillet (1/2 pound to 1 pound)
- Kosher salt
- Freshly ground black pepper
- 3 to 5 very thin slices of fresh lemon
- 3 pats of butter (about a teaspoon each)
- Several sprigs of fresh herbs such as tarragon, thyme, fennel fronds, and/or parsley (or a teaspoon of dried herbs such as Italian seasoning or Herbes de Provence)
- 3 Tbsp dry white wine
- 2 Tbsp lemon juice
Directions:View on Simply Recipes
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