Fennel and Citrus Roasted Striped Bass

Fennel and Citrus Roasted Striped Bass

April 28th, 2018

Fennel and Citrus Roasted Striped Bass

Ingredients
2 1½ pound whole striped bass, cleaned, scaled, and fins clipped
3 tablespoons extra virgin olive oil
4 tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon black pepper
1 cup thinly sliced fennel
½ cup thinly sliced onion
4 fresh thyme sprigs
4 fresh oregano sprigs
8 orange slices
8 lemon slices

Directions
Preheat the oven to 400°F.

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 tablespoons 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 tablespoon oil and fill each fish with 1/2 of the mixture, 2 thyme sprigs and 2 oregano sprigs.

Using eight of the orange and lemon slices, place at the bottom of the braiser, alternating the fruit. Place fish on top of the fruit. Then top the fish with the remaining of the fruit. Cover braiser.

Roast 30-31 minutes or until the fish flakes easily with a fork. Serve immediately.
Tags: RUFFONI
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Ingredients

  • 2 1½ pound whole striped bass, cleaned, scaled, and fins clipped
  • 3 tablespoons extra virgin olive oil
  • 4 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup thinly sliced fennel
  • ½ cup thinly sliced onion
  • 4 fresh thyme sprigs
  • 4 fresh oregano sprigs
  • 8 orange slices
  • 8 lemon slices
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