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6 6- to 7-ounce sea bass or orange roughy fillets 1 12-ounce package frozen spinach soufflé, thawed 1/2 cup pine nuts, toasted 3 green onions, finely chopped 2 garlic cloves, minced 2 teaspoons grated lemon peel 1/2 cup grated Parmesan cheese print a shopping list for this rec [...]
Read the recipe at epicurious.com
