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.

David Bonom
Recipe by Cooking Light August 2014

Gallery

Credit: Justin Walker; Styling: Kaitlyn du Ross

Recipe Summary

hands-on:
15 mins
total:
45 mins
Yield:
Serves 4 (serving size: 6 ounces fish and 2/3 cup fennel mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

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 www.choosemyplate.gov.

Nutrition Facts

271 calories; fat 10.5g; saturated fat 1.8g; mono fat 5.7g; poly fat 2g; protein 33g; carbohydrates 11g; fiber 3g; cholesterol 70mg; iron 1mg; sodium 507mg; calcium 70mg.
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