Roasted Orange-Fennel Striped Bass

• 1 large fennel bulb with stalks
• 2 tablespoons extra-virgin olive oil, divided
• 6 garlic cloves, minced
• 3/4 teaspoon kosher salt, divided
• 2 (1 3/4-pound) whole cleaned striped bass (heads and tails intact)
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1 orange, cut into 8 slices

1. Preheat oven to 400u0b0.
2. Remove fronds from fennel bulb; finely chop fronds to measure 1 tablespoon. Remove and discard stalks. Thinly slice fennel bulb. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add sliced fennel and garlic to pan; saute 6 minutes or until lightly browned, stirring frequently. Stir in 1/4 teaspoon salt. Remove pan from heat; cool 5 minutes.
3. Score skin of each fish with 3 diagonal cuts. Combine remaining 1 tablespoon oil and lemon juice, stirring with a whisk. Rub inside flesh of each fish with half of lemon juice mixture; drizzle outside of each fish with remaining half of lemon juice mixture. Sprinkle inside flesh evenly with remaining 1/2 teaspoon salt and pepper. Place both fish on a parchment-lined jelly-roll pan coated with cooking spray. Place half of fennel mixture and 4 orange slices inside each fish.
4. Roast at 400u0b0 for 30 minutes or until fish flakes easily when tested with a fork; let stand 5 minutes. Sprinkle reserved fennel fronds over fish.
5. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

stalks, extravirgin olive oil, garlic, kosher salt, bass, lemon juice, freshly ground black pepper, cooking spray, orange

Taken from www.myrecipes.com/recipe/roasted-orange-fennel-bass (may not work)