- Two 2-pound whole striped bass, cleaned and heads removed
- One 2-inch piece of fresh ginger, peeled and thinly sliced
- 1 lemon, thinly sliced
- 1 fennel bulb—halved, cored and very thinly sliced, plus 1/4 cup fennel fronds
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons snipped chives
How to make this recipe
On a work surface, stuff the cavities of the striped bass with the ginger, lemon slices and fennel fronds. Season the inside and outside of the fish with salt.
Position a wire rack in the bottom of a large, deep skillet and fill the skillet with 1/8 inch of water. Bring the water to a simmer. Set the fish on the rack, cover the skillet and steam over moderately low heat until cooked through, about 18 minutes.
Meanwhile, in a bowl, toss the sliced fennel with 2 tablespoons of the olive oil and 2 tablespoons of the lemon juice and season with salt. Let stand for 15 minutes.
Transfer the fish to a large platter. Drizzle the fish with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice and sprinkle with the chives. Serve the fish with the fennel salad.
One Serving 285 cal, 17 gm fat, 2.7 gm sat fat, 5 gm carb, 1.9 gm fiber.