Striped Bass With Sun-Dried Tomatoes, Caperberries, And Olives

By Saveur
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12 sun-dried tomato halves

1/2 cup flour

Salt and freshly ground black pepper

4 6-oz. center-cut striped bass filets, trimmed of belly


4 tbsp. extra-virgin olive oil

2 cloves garlic, peeled and thinly sliced

1 tsp. red pepper flakes

1/2 cup un-oaky chardonnay

1 cup fish or chicken stock

16 niçoise or kalamata olives

5 caperberries, drained and sliced

2 tbsp. butter

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