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Roasted Sea Bass with Wild Mushrooms
Ingredients
  • ⅓ ounce dried porcini mushrooms
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil, plus additional for fish
  • 1 sprig fresh rosemary
  • 1 small red onion, halved through the root end and sliced thin
  • 1 pound portobello mushrooms, stems removed, caps halved and cut into ½-inch-thick slices
  • 1 pound cremini mushrooms, halved
  • Salt
  • 2 medium cloves garlic, minced or pressed through a garlic press
  • Ground black pepper
  • 4 skinless fillets Chilean sea bass, each about 1 ½ inches thick (about 1 ½ pounds total)
  • 1 tablespoon minced fresh parsley leaves
  • 1 small lemon, cut into wedges
Steps
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