Food & Cooking Recipes Ingredients Seafood Recipes Broiled Striped Bass With Tomatoes and Fennel 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 21, 2018 Print Rate It Share Share Tweet Pin Email Photo: David Malosh Prep Time: 15 mins Total Time: 30 mins Servings: 4 Ingredients 1 ½ pounds skinless striped-bass fillet 2 teaspoons grated garlic (from 2 to 3 cloves) 1 teaspoon dried oregano Finely grated zest of 1 lemon (about 2 teaspoons), plus 1 tablespoon lemon juice Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, divided 1 large bulb fennel, with stalks and fronds (about ¾ pound) 1 pint cherry or grape tomatoes ½ cup brine-cured black olives, such as Kalamata Directions Preheat broiler with rack about 8 inches from heating element. Make diagonal slashes 1/4 inch deep at 2-inch intervals across flesh side of fish. Stir together garlic, oregano, lemon zest and juice, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil; spread on both sides of fish, rubbing into slashes. Cut fennel stalks from bulb; reserve 1/4 cup of picked fronds. Place stalks lengthwise on a rimmed baking sheet. Top with fish, slashed side up. Cut fennel bulb in half lengthwise; remove and discard core. Thinly slice bulb lengthwise and toss with tomatoes, olives, remaining tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread evenly around fish. Broil until fish is just cooked and opaque throughout and vegetables are charred in places, 8 to 10 minutes. (If they begin to blacken, tent with foil.) Divide fish and vegetables among 4 plates; garnish with fennel fronds. Rate it Print