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

1. 1

   On a work surface, stuff the cavities of the striped bass with the ginger, lemon slices and fennel fronds.

2. 2

   Season the inside and outside of the fish with salt.

3. 3

   Position a wire rack in the bottom of a large, deep skillet and fill the skillet with 1/8 inch of water.

4. 4

   Bring the water to a simmer.

5. 5

   Set the fish on the rack, cover the skillet and steam over moderately low heat until cooked through, about 18 minutes.

6. 6

   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.

7. 7

   Let stand for 15 minutes.

8. 8

   Transfer the fish to a large platter.

9. 9

   Drizzle the fish with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice and sprinkle with the chives.

10. 10

    Serve the fish with the fennel salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.