BAKED STRIPED BASS WITH FENNEL
INGREDIENTS
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1 lg. fennel bulb (including stems and feathery leaves)
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1/4 c. olive oil
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2 garlic cloves, peeled and minced
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Salt and pepper to taste (corn ground pepper)
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1/4 c. chopped Italian parsley
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1 striped bass
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Juice of 1/2 lemon
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1/2 c. ginger ale
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1-2 bunches of fresh dill-parsley garnish
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