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Ingredients:
2 6 oz Chilean seabass filets
3 tablespoons + 2 tablespoons butter (4 total, 3 for sauce, 2 for pan frying fish)
2 tablespoons fresh squeezed lemon juice
1 tablespoon capers
1 large shallot, finely minced
4 cloves garlic, finely minced
1 teaspoon Italian herbs seasoning mix
1 teaspoon Celtic sea salt
1 teaspoon freshly cracked black pepper
Diced parsley or microgreens, to garnish (optional)
Directions:
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