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

• 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

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.

bass, ginger, lemon, bulbhalved, kosher salt, extravirgin olive oil, lemon juice, chives

Taken from www.foodandwine.com/recipes/ginger-and-lemon-steamed-striped-bass-fennel-salad (may not work)