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Striped Bass With Salsa Verde And Mediterranean Roasted Vegetables

4 faves
Nutrition per serving    (USDA % daily values)
CAL
2324
FAT
656%
CHOL
74%
SOD
43%

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Ingredients for 2 servings

3-4 Japanese eggplant (1 small regular), cut into

½ inch rounds

½ red onion, quartered and sliced

1 6oz jar marinated artichoke hearts, drained and rinsed

1 tbsp capers

1 tbsp chopped parsley

1 tbsp chopped chives

1 tsp anchovy paste

2 tbsp lemon juice (about ½ lemon)

2 tbsp olive oil

¼ tsp salt

¾ lb striped bass filet, skin-on olive oil

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