Fennel & Citrus Roasted Striped Bass

Whole fish makes a beautiful presentation—and tastes even better than it looks when stuffed with fresh fennel and herbs and cooked between layers of lemon and orange slices.



  • 2 (1 1/2-lb) whole striped bass (cleaned, scaled, and fins clipped)
  • 3 tbsp extra virgin olive oil
  • 4 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup fennel (thinly sliced)
  • 1/2 cup onion (thinly sliced)
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 8 slices orange
  • 8 slices lemon

Cooking Directions

  • 1
    Preheat the oven to 400ºF.
  • 2
    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 tbsp 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 tbsp oil and fill each fish with 1/2 of the mixture, 2 thyme sprigs and 2 oregano sprigs.
  • 3
    Using eight of the orange and lemon slices, form 2 rows on a baking sheet, alternating the fruit. Place a fish on top of each row. Top the fish with a second row, again alternating the remaining lemon and orange slices.
  • 4
    Roast 30-31 minutes or until the fish flakes easily with a fork. Serve immediately.

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