INGREDIENTS
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4 5-oz 1-inch thick red snapper fillets
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 teaspoon rubbed sage
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1/2 teaspoon dried parsley
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2 teaspoons orange zest
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3 roma tomatoes, sliced
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12 black olives
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2 tablespoons butter