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Ingredients
  • 2 pounds monkfish fillets, 4 to 6 fillets, fresh or frozen
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, unsalted recommended
  • 1 lemon, one half cut into wedges for serving
  • ½ teaspoon salt, or to taste
  • ½ teaspoon black pepper, freshly ground
  • 1 tablespoon fresh parsley, chopped fine (optional)
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