Fennel and Citrus Roasted Striped Bass

By: Marge Perry & David Bonom

  • Yield: 4 Servings
  • Cuisine: Italian
  • Course: Dinner


  • 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


  1. Preheat the oven to 400°F.
  2. 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.
  3. 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.
  4. Roast 30-31 minutes or until the fish flakes easily with a fork. Serve immediately.