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 · Brush the fish on both sides with butter and season. Lay on the foil, skin-side up. STEP Two. Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season. STEP Trio. Grill the bass for mins under a hot grill until just cooked and the skin is beginning to brown. Meantime, warm the sauce through for Two mins, then stir in Cuisine: French.

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