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Cooking Fish

When cooking fish over a high heat source I recommend covering the fish with thick cut lemon slices. Not only do the juices infuse down into the fish, but they help keep the moisture from escaping.

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Pan-seared fish fillet with lemon butter sauce and parsley, served with a lemon wedge on a white plate.

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25 min • Moderate • 2 to 4 servings

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Perfect poached egg

10 min • Easy • 1 serving

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