Besugo a la Vizcaina (Sea Bream Biscay Style)

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Sea Bream is a European fish so I used Red Snapper instead which worked out beautifully. The combination of the lemon wedges and the garlic bread crumb crust was superb. The one drawback was the immense amount of bones you had to navigate through to eat the fish which detracted from the wonderful crust. In the future I would fully de-bone the filets first but other than that a very nice dish.

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