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BRANZINI TOPPED WITH SEA SALT

11/4 pound Branzini fish (Mediterranean Sea Bass), whole
Extra virgin olive oil
Fresh lemon slices
Freshly ground pepper
Fresh thyme and sage
Sea salt, preferably Hawaiian Black Lava

Preheat oven to 425 degrees.

Have fishmonger clean the fish and remove the scales, but leave on the head and tail.

Rub the fish with olive oil. Place belly-down on a baking sheet. Put lemon slices underneath the head along with herbs. Sprinkle with freshly ground pepper and sea salt.

Bake 12 to 15 minutes.

Transfer to platter. Drizzle with more olive oil and additional fresh lemon juice, chopped herbs and sea salt.

Marlene Parrish

Friday, August 27, 1993

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