Indian-Spiced Roasted Striped Bass

• 2 teaspoons coriander seeds
• 2 teaspoons fennel seeds
• 1 teaspoon cumin seeds
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• 1 stalk fresh lemongrass, inner bulb only, minced (optional)
• 2 teaspoons finely chopped garlic
• 4 whole striped bass (1 1/2 pounds each), pan-dressed
• Olive oil spray
• 4 rosemary sprigs
• 12 thin lemon slices, cut in half, plus lemon wedges, for serving

1. Preheat the oven to 500.
2. In a skillet, toast the coriander, fennel and cumin seeds over high heat, stirring, until the spices are lightly browned, about 2 minutes.
3. Transfer to a plate and let cool.
4. Scrape the spices into a spice grinder, add the salt and pepper and grind to a powder.
5. Transfer to a small bowl and stir in the lemongrass and garlic.
6. Using a sharp knife, make three 1/2-inch-deep diagonal slits in both sides of each fish.
7. Spray olive oil spray on both sides of the fish.
8. Rub the cavities with half of the spice mixture and tuck a rosemary sprig in each one.
9. Rub the remaining spices onto the skin and into the slits.
10. Tuck a lemon slice into each slit and let the fish marinate at room temperature for 30 minutes.
11. Transfer the fish to a large, rimmed nonstick baking sheet and spray lightly with olive oil on both sides.
12. Bake the fish for 20 minutes, or until the flesh flakes with a fork.
13. Serve 1 fish per person, with lemon wedges.

coriander seeds, fennel seeds, cumin seeds, kosher salt, freshly ground pepper, fresh lemongrass, garlic, bass, olive oil spray, rosemary sprigs, lemon slices

Taken from www.foodandwine.com/recipes/indian-spiced-roasted-striped-bass (may not work)