Roasted Striped Bass With Fennel And Green Garlic

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2 to 3 stalks green garlic, or 4 sprigs fresh thyme

1 fennel bulb

1/2 teaspoon hot red pepper flakes

2 whole striped bass (2-2 1/2 pounds each), scaled and gutted, or 4 fillets (6 ounces each)

8 tablespoons extra virgin olive oil

Kosher salt and freshly ground pepper to taste

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