Wood-Roasted Striped Bass With Meyer Lemon And Olive Relish

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2 (1 1/2-pound) whole striped bass or snapper, scaled and gutted

1 large clove garlic, peeled and sliced

2 tablespoons olive oil

2 teaspoons kosher salt

12 spring onions or scallions


1 Meyer lemon preserved in salt for 4 to 6 weeks (use only the skin of the leon diced into small pieces)

1 tablespoon minced shallots

1 tablespoon minced black olives, such as nicoise or kalamata

2 tablespoons lemon juice

4 tablespoons extra virgin olive oil

1 teaspoon chopped parsley

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