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For Friday night supper, a Tuscan dish: Roast Sea Bass with Chickpea Puree and Parsley Sauce. Relatively thick fillets are marinated with fresh bay leaves and rosemary in olive oil and hot paprika and then roasted for 12 – 15 minutes. The fish is served on a puree of chickpeas seasoned with the zest and juice of a lemon, garlic, and minced rosemary. The parsley sauce is a puree of fresh parsley and olive oil. Perfect with a white from the coast of Tuscany: Vermentino. I found the recipe in the May issue of “Food and Wine.” Ever notice how many Tuscan dishes are beige?

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