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Ingredients
4 [5-ounce or 135-g each] burbot fillets2 tbsp. ss [30 mL] flour1 tbsp. [15 mL] olive oil1 tbsp. [15 mL] butter1 can White Clam Saucediced meat from 1 small lemon2 tbsp. ss [30 mL] ripe olives or capersPepper, to taste2 tbsp. ss [30 mL] parsley>b>Directions
In a pot, flour and then sauté the
fillets in olive oil, 4 minutes on a sides.
Add the clam sauce, butter, lemon pieces, pepper, parsley and olives to the pan and boil to meld seasonings.
Put the Burbot on a serving plate, cover with sauce and serve.
Freeze the extra sauce for another use.
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