Pesto-Marinated Striped Bass With Warm Tomatoes

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Oxmoor House


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1/2 cup white wine

1/4 cup prepared pesto

1 teaspoon crushed red pepper flakes

1/2 teaspoon kosher salt

4 striped bass fillets (with skin), each about 6 ounces and ½ inch thick

3 cups grape tomatoes

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