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Six 6-ounce fillets striped bass, about 1-inch thick, skin-on
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Salt and freshly floor pepper
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2 medium purple onions, very thinly sliced
1 purple bell pepper, very thinly sliced
12 cloves garlic, smashed
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1 1/2 cups dry white wine, divided
Olive oil
1 small bunch parsley, leaves chopped
Lemon wedges, to serve
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