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

Ingredients

• 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 bulbhalved
• 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

Instructions

1. On a work surface, stuff the cavities of the striped bass with the ginger, lemon slices and fennel fronds.
2. Season the inside and outside of the fish with salt.
3. Position a wire rack in the bottom of a large, deep skillet and fill the skillet with 1/8 inch of water.
4. Bring the water to a simmer.
5. Set the fish on the rack, cover the skillet and steam over moderately low heat until cooked through, about 18 minutes.
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. Let stand for 15 minutes.
8. Transfer the fish to a large platter.
9. Drizzle the fish with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice and sprinkle with the chives.
10. Serve the fish with the fennel salad.