Food & Cooking Recipes Ingredients Seafood Recipes Roasted Wild Striped Bass 3.2 (19) 1 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Shimon + Tammar Prep Time: 5 mins Total Time: 40 mins Servings: 4 Roasting fennel both softens the texture and sweetens the flavor, making it a delicious partner for seafood. Ingredients 2 bulbs fennel with stalks and fronds 1 cup dry white wine 1 ¾ pounds wild striped bass fillets (each about 1 to 1 ½ inches thick) 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground pepper Directions Preheat oven to 450 degrees. Remove stalks from fennel bulbs; reserve bulbs for another use. Remove feathery fronds from stalks; and reserve for garnish. Using a sharp knife, halve stalks lengthwise. Arrange stalks in the bottom of a 9-by-13-inch roasting pan; pour wine over stalks. Lay fish fillets on top; drizzle with oil, and season with salt and pepper. Cover pan tightly with foil. Bake until fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide fish among serving plates, discarding fennel stalks. Garnish with reserved fennel fronds. Cook's Notes This recipe calls for the stalks and fronds of two bulbs of fennel. If desired, reserve the bulbs to make our Orange-Braised Fennel; substitute one-half cup of the cooking juices remaining in the roasting pan for the white wine called for in the recipe. Rate it Print