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for each serving:
8 ounces boneless fish fillet, such as snapper or cod
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Ceregnola or other large green olives with pits
Extra-large egg
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