Yield: 6 servings. 6 oz. halibut fillets ½ cup olive oil 2 cloves garlic, chopped 1 Tbsp. sea salt 1 sprig rosemary leaves, split and finely chopped 4 turns of peppermill, ground black pepper Vinaigrette: 2 anchovy fillets (optional) 2 Tbsp. Dijon mustard 4 Tbsp. lemon juice 3 oz. vegetable oil 3 oz. extra virgin olive oil to taste, salt and pepper 8 oz. salad frisee 8 oz. watercress 8 oz. sweet grape tomatoes, sliced ¼ cup grated Parmesan 3 hard-cooked eggs, pressed ...
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