Fennel & Citrus Roasted Striped Bass

By: Marge Perry & David Bonom

Ingredients

2 (1 1/2-lb) of whole striped bass cleaned, scaled, and fins clipped
3 tbsp of extra virgin olive oil
4 tbsp of fresh lemon juice
1/2 tsp of salt
1/4 tsp of black pepper
1 cup of fennel thinly sliced
1/2 cup of onion thinly sliced
4 sprigs of fresh thyme
4 sprigs of fresh oregano
8 slices of orange
8 slices of lemon

Directions

  1. Preheat the oven to 400ºF.
  2. With a sharp knife, make 3 deep cuts (down to but not through the bone) diagonally crosswise on both sides of each fish. Set fish in a bowl and rub inside and out with 2 tbsp of the olive oil then drizzle with the lemon juice. Sprinkle inside and out with the salt and pepper. Toss fennel and onion in a bowl with the remaining 1 tbsp oil and fill each fish with 1/2 of the mixture, 2 thyme sprigs and 2 oregano sprigs.
  3. Using eight of the orange and lemon slices, form 2 rows on a baking sheet, alternating the fruit. Place a fish on top of each row. Top the fish with a second row, again alternating the remaining lemon and orange slices.
  4. Roast 30-31 minutes or until the fish flakes easily with a fork. Serve immediately.