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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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