Roasted Orange-Fennel Striped Bass

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Roasted Orange-Fennel Striped Bass
Photo: Justin Walker; Styling: Kaitlyn du Ross
Roasting the fish whole keeps it tender and succulent. If you can't find striped bass, you can substitute whole white fish or yellowtail snapper, which are both sustainable options.
Serves 4 (serving size: 6 ounces fish and 2/3 cup fennel mixture)


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1 large fennel bulb with stalks
2 tablespoons extra-virgin olive oil, divided
6 garlic cloves, minced
3/4 teaspoon kosher salt, divided
2 (1 3/4-pound) whole cleaned striped bass (heads and tails intact)
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
Cooking spray
1 orange, cut into 8 slices


Hands-on: 15 Minutes
Total: 45 Minutes

1. Preheat oven to 400°.

2. Remove fronds from fennel bulb; finely chop fronds to measure 1 tablespoon. Remove and discard stalks. Thinly slice fennel bulb. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add sliced fennel and garlic to pan; sauté 6 minutes or until lightly browned, stirring frequently. Stir in 1/4 teaspoon salt. Remove pan from heat; cool 5 minutes.

3. Score skin of each fish with 3 diagonal cuts. Combine remaining 1 tablespoon oil and lemon juice, stirring with a whisk. Rub inside flesh of each fish with half of lemon juice mixture; drizzle outside of each fish with remaining half of lemon juice mixture. Sprinkle inside flesh evenly with remaining 1/2 teaspoon salt and pepper. Place both fish on a parchment-lined jelly-roll pan coated with cooking spray. Place half of fennel mixture and 4 orange slices inside each fish.

4. Roast at 400° for 30 minutes or until fish flakes easily when tested with a fork; let stand 5 minutes. Sprinkle reserved fennel fronds over fish.

Created date

June 2014

Nutritional Information

Calories 271
Fat 10.5 g
Satfat 1.8 g
Monofat 5.7 g
Polyfat 2 g
Protein 33 g
Carbohydrate 11 g
Fiber 3 g
Cholesterol 70 mg
Iron 1 mg
Sodium 507 mg
Calcium 70 mg