Broiled Striped Bass With Tomatoes and Fennel

Photo: David Malosh
Prep Time:
15 mins
Total Time:
30 mins


  • 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


  1. 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.

  2. 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.

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