- 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
- 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
How to Make It
Preheat oven to 400°.
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.
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.
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.
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