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Grilled fish with Seville orange & rosemary butter
- 50g butter
- 6 anchovies fillets
- 2 sprigs of rosemary , leaves chopped
- 1 Seville orange , zest grated and juiced (or the zest and juice of small orange and lemon)
- 2 x 150g white fish fillets (such as Dover sole)
- couscous to serve
Directions:View on BBC Good Food
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