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Striped bass roasted with tomatoes

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July 16, 2008

Serves 4

Olive oil (for sprinkling)
1 1/2 pounds skinless, boneless striped bass (in one piece)
Salt and pepper, to taste
3 medium tomatoes, cored and thinly sliced
15 pitted Kalamata olives, coarsely chopped
2 tablespoons lemon juice
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
1. Set the oven at 400 degrees. Lightly oil a 12-inch baking dish.

2. Place the fish in the dish skinned side up. Rub it with oil and sprinkle with salt and pepper. Cover the fish with overlapping slices of tomato. Sprinkle with more oil, salt, and pepper. Roast the fish for 15 minutes or until it is cooked through.

3. In a bowl combine the olives, lemon juice, and olive oil. Sprinkle the mixture on the tomatoes. Add parsley.Sheryl Julian

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