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Roasted Fish and Fennel with Grapefruit Salsa
Ingredients
  • 2 mediums fennel bulbs, halved, cored, and cut into thin wedges, plus 2 Tbsp. chopped fronds
  • 3 tablespoons olive oil
  • Coarse salt and freshly ground black pepper
  • 4 1-inch thick firm white fish fillets, such as cod, grouper, or hake
  • 1 large pink grapefruit, peeled and sectioned
  • 2 tablespoons coarsely chopped Italian parsley
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon white wine vinegar
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