Wild Striped Bass With Tomato Fondue

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Ingredients

6 large garlic cloves, unpeeled

2 tablespoons thinly sliced sage

Salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

1 large shallot, minced

2 pounds assorted tomatoes—small tomatoes halved, larger tomatoes cut into wedges

2 tablespoons unsalted butter

1 tablespoon vegetable oil

Six 6-ounce wild striped bass fillets with skin, skin scored

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