Fennel and Citrus Roasted Striped Bass
This beautiful dish celebrates the use of simple ingredients to create something that is more than the sum of its parts. Choose fish with firm flesh and clear eyes that has been kept cold but not directly on top of ice.
- Yield: 4 Servings
- Cuisine: Italian
- Course: Dinner
Ingredients
- 2 1 1/2-pound whole striped bass, cleaned, scaled, and fins clipped
- 3 tablespoons extra virgin olive oil
- 4 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup thinly sliced fennel
- 1/2 cup thinly sliced onion
- 4 fresh thyme sprigs
- 4 fresh oregano sprigs
- 8 orange slices
- 8 lemon slices
Directions
- Preheat the oven to 400°F.
- 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 tablespoons 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 tablespoon 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 an Anolon Eminence 11" x 17" 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.
