Ginger-and-Lemon-Steamed Striped Bass with Fennel Salad
- ACTIVE: 15 MIN
- TOTAL TIME:
- SERVINGS: 4
The Good News Laurent Gras uses ginger, fennel and lemon to flavor his lean, protein-rich striped bass as it steams; then he serves it over a lemony shaved-fennel salad, an excellent source of vitamin C. "Instead of using oil or butter, I like to steam fish with aromatic ingredients," Gras says. "You get as much flavor this way—usually more."
- 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
- 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.