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Striped Bass With Salsa Verde

By Saveur

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Ingredients

1 lemon

3/4 cup plus 1 tbsp. extra-virgin olive oil

Kosher salt and freshly ground black pepper,

to taste

1/2 cup chopped flat-leaf parsley leaves, stems

reserved

2 tbsp. chopped tarragon leaves, stems reserved

3 inner ribs celery, halved crosswise

1/2 cup chopped celery leaves

1/4 cup capers, rinsed and chopped

1/4 cup crème fraîche

4 tsp. dijon mustard

6 scallions, white and light green parts only,

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