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Baked Fish Fillets with Butter and Sherr
Ingredients
- 1.5-2 pounds scrod fillets (or any in season, firm-fleshed, non-oily white fish)
- Salt and pepper
- 3 tablespoons unsalted butter, herb butter, or extra-virgin olive oil
- 3 tablespoons dry sherry
- 1 tablespoon finely chopped parsley
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