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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Sea Bass with Parsley Puree
Sea Bass with Parsley Puree
(Spigola con Pure di Prezzemolo)
1 bunch Italian parsley, large stems trimmed (about 2 cups packed)
4 tablespoons extra virgin olive oil
1/2 teaspoon chopped fresh marjoram
1/2 teaspoon minced lemon peel
Pinch of ground nutmeg
Four 6-ounce sea bass fillets (about 1 inch thick)
1 teaspoon sugar
Additional ground nutmeg

2 teaspoons fresh lemon juice
Additional minced lemon peel (optional)
Fill medium bowl with ice water.

Cook parsley in pot of lightly salted boiling water just until bright green, about 5 seconds.

Drain, reserving 1/2 cup cooking liquid.

Transfer parsley to ice water.

Drain well.

Coarsely chop parsley.

Combine parsley, reserved 1/2 cup cooking liquid, 2 tablespoons olive oil, marjoram, 1/2 teaspoon lemon peel, and pinch of nutmeg in blender; puree until smooth.

Season with salt and pepper.

Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat.

Sprinkle sea bass with salt and pepper.

Add to skillet and saute until golden on bottom, about 5 minutes.

Sprinkle 1/4 teaspoon sugar and pinch of nutmeg over top of each fish fillet.

Turn fish over and cook until golden on second side and opaque in center, about 4 minutes longer.

Transfer 1 sea bass fillet to each of 4 plates.

Drizzle 1 teaspoon pan drippings over each.

Spoon warm parsley puree around each fillet.

Drizzle 1/2 teaspoon lemon juice around each fillet.

Garnish with additional lemon peel, if desired. Serves 4.
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