Tuscan Tomato and Bread Salad
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Fennel Baked Sea Bass with Fennel Two Ways
Ingredients
- 2 large fennel bulbs with stalks
- 2 tablespoons extra-virgin olive oil, plus more for rubbing
- 1/2 cup chicken stock or low-sodium broth
- 1 tablespoon unsalted butter
- Salt and freshly ground pepper
- Four 6-ounce skin-on sea bass fillets
- 1 tablespoon fresh lemon juice
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