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Ginger-and-Lemon-Steamed Striped Bass with Fennel Salad
© Quentin Bacon

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

  • ACTIVE: 15 MIN

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."

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  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.
One Serving 285 cal, 17 gm fat, 2.7 gm sat fat, 5 gm carb, 1.9 gm fiber.