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Sautéed Wild Striped Bass Fillets
Ingredients (14)
- FOR THE ROASTED FENNEL:
- 2 bulbs fennel
- 4 tsp extra-virgin olive oil
- Sea salt and freshly ground pepper
- FOR THE SAUTÉED CORN and TOMATO SALAD:
- 1 tbsp extra-virgin olive oil
- 3 ears corn
- 1 pint cherry or grape tomatoes
- Sea salt and freshly ground pepper
- FOR THE STRIPED BASS:
- 4 8 oz skin-on wild striped bass fillets
- 1/2 cup Wondra, or all-purose flour
- Sea salt and freshly ground pepper
- 2 tbsp extra-virgin olive oil
Directions
Learn how to make this recipe at How To Feed A Loon
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