1 pound broccoli rabe, rough stems and leaves trimmed
1 head fennel, trimmed, cored, and thinly sliced
1 red onion, peeled, halved, and thinly sliced
16 cherry tomatoes, stemmed and halved
Leaves from 2 large sprigs basil, plus sprigs, for garnish
7 tablespoons extra-virgin olive oil, plus more, for drizzling
4 teaspoons balsamic vinegar, plus more, for drizzling
Salt and freshly ground pepper
4 (6-ounce) wild striped bass fillets, skinned
2 preserved lemons, quartered, as a garnish
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