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Ingredients
4 servings
2 tablespoonsolive oil
2 clovesgarlic
peeled and smashed
1 bulbfennel
halved and sliced thin
1red onion
halved and sliced thin
½ teaspooncrushed red pepper flakes
1 teaspoonkosher salt
divided
½ cupwhite wine
1 x 14 ouncecan cherry tomatoes
1 cupwater
2 tablespooncapers
2 x 6 ouncefilets striped sea bass
skin removed
2 tablespoonsfresh italian parsley
chopped
extra-virgin olive oil
to finish
crusty bread
for serving
Instructions
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Notes
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