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Nom Nom Nom.
This combination is a complete win-win. Any robust white fish like haddock or monkfish will work brilliantly, as would whiting and pollack, as they are all wonderful carriers of flavors and can handle the stronger tastes of crispy bacon and rosemary. I love this recipe because it treats the fish almost like a piece of meat, with crispy and soft, flaky textures together.
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