Photo: Justin Walker; Styling: Kaitlyn du Ross
Hands-on Time
15 Mins
Total Time
45 Mins
Serves 4 (serving size: 6 ounces fish and 2/3 cup fennel mixture)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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