We made this delicious striped bass last night, riffing off a Martha recipe that called for placing the fillet over a bed of fennel bulbs. Here we used a bed of scallions and garlic instead. Here’s what you do: douse scallions and two crushed garlic with about a half a cup of wine. Lay fish on top, dousing it with a glug of olive oil and plenty of salt and pepper. Cook covered with foil at 450 for 20-25 minutes or until cooked through. My kids loved it.


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