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Chilean Sea Bass - gimmee your best ideas

I have a beautiful piece of fresh chilean sea bass, a lb of lump crabmeat and a beautiful fresh crusty baguette. How to put it all into dinner tonight?

I am hoping to recreate a dish I had a Zelo in Minneapolis. Fennel dusted sea bass served on creamy mashed potatoes with a tomato-saffron broth adorned with lumps of crabmeat.

Anyone have any tips or recipes? I have tried it once before and it was not the success I had hoped.

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