Pan-Seared Striped Bass All'amatriciana

Arugula, Fennel, and Parmesan Salad*
Credit: Photo: John Autry; Styling: Cindy Barr

*Toss 4 cups baby arugula, 2 cups thinly sliced fennel bulb, 2 tablespoons fresh lemon juice, 4 teaspoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large bowl. Divide salad evenly among 4 bowls; top each serving with 2 tablespoons shaved Parmigiano-Reggiano cheese.