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Oil And Vinegar Bass In A Pouch Recipe

Nutrition per serving    (USDA % daily values)
CAL
389
FAT
83%
CHOL
23%
SOD
13%

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Ingredients for 4 servings

16 cherry tomatoes, stemmed and halved

7 tablespoons extra-virgin olive oil, plus more, for drizzling

Salt and freshly ground pepper

1 pound broccoli rabe, rough stems and leaves trimmed

Leaves from 2 large sprigs basil, plus sprigs, for garnish

4 (6-ounce) wild striped bass fillets, skinned

4 teaspoons balsamic vinegar, plus more, for drizzling

2 preserved lemons, quartered, as a garnish

1 head fennel, trimmed, cored, and thinly sliced

1 red onion, peeled, halved, and thinly sliced

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