Fennel & Citrus Roasted Striped Bass
By Marge Perry & David Bonom
Whole fish makes a beautiful presentation—and tastes even better than it looks when stuffed with fresh fennel and herbs and cooked between layers of lemon and orange slices.
INGREDIENTS
- black pepper
- Extra Virgin Olive Oil
- fennel
- fresh lemon juice
- fresh oregano
- fresh thyme
- lemon
- onion
- orange
- Salt
- whole striped bass
DIRECTIONS
- Preheat the oven to 400ºF.
- With a sharp knife, make 3 deep cuts (down to but not through the bone) diagonally crosswise on both sides of each fish. Set fish in a bowl and rub inside and out with 2 tbsp of the olive oil then drizzle with the lemon juice. Sprinkle inside and out with the salt and pepper. Toss fennel and onion in a bowl with the remaining 1 tbsp oil and fill each fish with 1/2 of the mixture, 2 thyme sprigs and 2 oregano sprigs.
- Using eight of the orange and lemon slices, form 2 rows on a baking sheet, alternating the fruit. Place a fish on top of each row. Top the fish with a second row, again alternating the remaining lemon and orange slices.
- Roast 30-31 minutes or until the fish flakes easily with a fork. Serve immediately.
