Ingredients
- 3 tablespoons EVOO (extra-virgin olive oil)
- 4 scallions, sliced on an angle into 1-inch pieces
- 1 lemon, cut into 8 pieces
- 4 four-six ounces fillets, sea bass
- Salt and pepper
- 1 pint cherry tomatoes, halved
- 8 canned flat anchovies, chopped
- 1 handfull pitted and chopped black olives, such as Kalamata
- 3 tablespoons capers, drained
- 1 handful chopped fresh flat leaf parsley
- 4 cloves garlic, chopped
- 1/2 teaspoon crushed red pepper
- Crustry bread, for mopping up juices
Description
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