Martha Stewart Broiled Striped Bass with Tomatoes and Fennel

Martha Stewart broiled striped bass with tomatoes and fennel is a quick fish dinner made with firm striped bass, charred cherry tomatoes and Kalamata olives, ready in 30 minutes. This easy one-pan weeknight dinner fits busy school nights, summer cookouts and light Sunday suppers, since it all cooks on one sheet.

Slash the flesh of the fish and rub the garlic and lemon mixture right into the cuts. That way the flavor goes deep, and without it the seasoning just sits on top and the fish tastes plain.

Martha lays the fish on top of the fennel stalks instead of directly on the pan, so the bottom of the fillet steams gently while the top broils. Then the thinly sliced fennel, tomatoes and olives char right alongside, so everything finishes together with no second pan.

Martha Stewart Broiled Striped Bass with Tomatoes and Fennel

0.0 from 0 votes

Course: DinnerCuisine: American, MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

330

kcal

Firm striped bass broils on a bed of fennel stalks until just opaque, while sliced fennel, tomatoes and olives blister around it. The tomatoes burst into a light, briny sauce that needs no extra pan.

Ingredients

• 1 1/2 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
  

• 1/2 cup brine-cured black olives, such as Kalamata
  

Directions

• Preheat and slash fish: Preheat the broiler with the rack about 8 inches from the heating element. Then make diagonal slashes 1/4 inch deep at 2-inch intervals across the flesh side of the 1 1/2 pounds striped bass.
• Season the fish: Stir together 2 teaspoons grated garlic, 1 teaspoon dried oregano, the zest of 1 lemon, 1 tablespoon lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons olive oil. Spread it on both sides of the fish, rubbing it into the slashes.
• Build the fennel bed: Cut the stalks from the fennel bulb and reserve 1/4 cup of picked fronds for garnish. Place the stalks lengthwise on a rimmed baking sheet and set the fish on top, slashed side up.
• Toss the vegetables: Halve the fennel bulb lengthwise, discard the core, then slice the bulb thinly lengthwise. Toss it with the cherry tomatoes, olives, the remaining 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper, then spread it evenly around the fish.
• Broil until charred: Broil for 8 to 10 minutes, until the fish is just cooked and opaque throughout and the vegetables are charred in places. If anything begins to blacken, tent it with foil.
• Plate and garnish: Divide the fish and vegetables among 4 plates. Then scatter the reserved fennel fronds over the top.

Tools for this recipe

• Nordic Ware half sheet pan, Microplane zester grater, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different fish instead of striped bass?

Any firm white fish works here, like halibut, sea bass or cod, since they hold up under the broiler. Thinner fillets cook faster, so check them a couple of minutes early.

How do I know when the fish is done?

The fish is ready when it turns opaque all the way through and flakes easily with a fork, which takes 8 to 10 minutes. If the vegetables start to blacken before that, cover them loosely with foil.

Can I make this ahead of time?

You can slash and season the fish and slice the fennel earlier in the day, then keep everything covered in the fridge. Broil it right before serving, since broiled fish is best fresh.

How should I store and reheat leftovers?

Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven for a few minutes, because the microwave can dry the fish out.

What is the most common mistake with broiled fish?

Overcooking is the big one, and it happens fast under a broiler. Keep the rack about 8 inches from the heat and start checking at 8 minutes so the fish stays moist.