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Archive for April, 2014

Boil 5 small farmer’s market potatoes in salty water for 20 minutes

Cut 2 medium fennel pieces into quarters and brown each side in butter in a pan then place in 375 oven for 20 minutes to soften, covered

Cut fish into 3″ x 2″ pieces and saute on each side in a pan with butter, skin on, drizzle on lemon juice and season with salt and pepper
use the fennel fronds sprinkled over the whole dish

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