Striped Bass With Olive-Almond Relish Recipe

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1 cup fresh flat-leaf parsley leaves

1/2 cup large pimiento-stuffed olives (about 12)

1/4 cup unsalted roasted almonds

3 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest

2 tablespoons plus 1 teaspoon olive oil

4 6-ounce pieces striped bass, cod, or halibut fillet

kosher salt and black pepper

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