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Sea Bass and "Salad" in Parchment

kept byanmasa

1 lemon, halved

1 teaspoon Dijon mustard

½ teaspoon kosher salt, divided

Freshly ground black pepper

½ large shallot, finely chopped

6 fresh rosemary sprigs

Two 4- to 6-ounce sea bass fillets, skin removed

1 teaspoon extra-virgin olive oil

3 cups baby spinach

8 cherry tomatoes, halved (or quartered if large)

2 tablespoons dry white wine or dry vermouth



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