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Because fish fillets, unlike dense cuts of meat, cook quickly, the braising liquid is infused with flavor first, as in this dish, which blends tomatoes, fennel, garlic, and lemon.

Source: Martha Stewart Living, November 2008
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Ingredients

Directions

Cook's Notes

If the skin on your lemons is not too bitter (check by tasting a washed one), you may want to leave it on; this will help the slices hold their shape. Otherwise, remove the rind before slicing.

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  • TrishtheDish08
    6 NOV, 2008
    Fish Entree
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