Ginger-and-Lemon-Steamed Striped Bass with Fennel Salad

• FAST
• HEALTHY

Ingredients

1. Two 2-pound whole striped bass, cleaned and heads removed
2. One 2-inch piece of fresh ginger, peeled and thinly sliced
3. 1 lemon, thinly sliced
4. 1 fennel bulb—halved, cored and very thinly sliced, plus 1/4 cup fennel fronds
5. Kosher salt
6. 1/4 cup extra-virgin olive oil
7. 3 tablespoons fresh lemon juice
8. 2 tablespoons snipped chives

1. 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.
2. 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.
3. 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.
4. 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.