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• 4 x 200g white fish fillets, cut 2.5cm thick, skinned and pinboned
• 2 sprigs of fresh rosemary, leaves picked and very finely chopped
zest and juice of 2 lemons
• freshly ground black pepper
• 16 rashers of thinly sliced, smoked streaky bacon or pancetta
• olive oil
• 4 tablespoons mayonnaise
• 2 large bunches of asparagus, trimmed
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1st Keep
 milton_aranha
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