Pan-Roasted Striped Bass With Roasted Artichokes, Mushrooms, And Tomato Marmalade

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Martha Stewart
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

12 baby artichokes, trimmed and halved

7 tablespoons extra-virgin olive oil

Coarse salt and freshly ground black pepper

6 sprigs thyme

4 cups mushrooms such as shiitake, oyster, or maitake, cleaned, trimmed, and shiitake sliced into 1/2-inch pieces, oyster and maitake torn into 2 or 3 pieces each

4 (6-ounce) pieces striped bass fillet, skin-on

1/2 cup fennel fronds, torn

1 teaspoon fennel pollen

16 tomato halves and 1/4 cup oil from Tomato Marmalade

1 cup baby arugula

8 very thin slices Meyer lemon, for serving

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