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

Name: Ginger-and-Lemon-Steamed Striped Bass with Fennel Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps snipped chives; 1 fennel bulb—halved, cored and very thinly sliced, plus 1/4 cup fennel fronds; 1 2-inch piece of fresh ginger, peeled and thinly sliced; 4 servings Kosher salt; 1 lemon, thinly sliced; 3 Tbsps fresh lemon juice; 59 milliliters extra-virgin olive oil; 2 kilograms whole striped bass, cleaned and heads removed

Ginger-and-Lemon-Steamed Striped Bass with Fennel Salad might be just the main course you are searching for. One portion of this dish contains approximately 82g of protein, 24g of fat, and a total of 590 calories. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of chives, olive oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

On a work surface, stuff the cavities of the striped bass with the ginger, lemon slices and fennel fronds. Season the inside and outside of the fish with salt.

Ingredients you will need

Striped Bass

Fennel

Ginger

Lemon

Fish

Salt

Position a wire rack in the bottom of a large, deep skillet and fill the skillet with 1/8 inch of water. Bring the water to a simmer. Set the fish on the rack, cover the skillet and steam over moderately low heat until cooked through, about 18 minutes.

Ingredients you will need

Water