Grilled Striped Bass With Cauliflower And Tomatoes With Caperberries And Black Olives With Parsley Salad Recipe

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Nutrition per serving    (USDA % daily values)
CAL
358
FAT
21%
CHOL
68%
SOD
19%

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Ingredients for 4 servings

4 cloves garlic, minced

1 large head cauliflower, coarsely chopped

1/4 cup sliced caperberries, cut into thin rounds

1 bunch Italian parsley, leaves picked

1 lemon, zested

1 lemon, juiced

Water

4 (6-ounce) wild striped bass fillets with skin

1/4 cup slivered Gaeta or kalamata olives

Extra-virgin olive oil

Pinch crushed red pepper flakes

1 (28-ounce) can Italian plum tomatoes, passed through a food mill

Kosher salt

1 large onion, finely diced

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