Whole Fish with Orange and Fennel

I found these beautiful striped bass at the Palisades Farmers Market, and couldn’t resist.

Aren’t they stunning! So fresh!

First, I trimmed off the pointy fins:

And on the top, too:

And then I removed the bones on one of them to make a pocket for stuffing:

I decided to leave the bones in on the other to do a test to see which tasted better. (The bone, actually!)

Chopping tarragon:

Slicing fennel on the baby mandoline:

Big, pretty orange:

I baked in the glass dish above for about 12 minutes.

Divine.

One year ago: Recipe: Van’s Cole Slaw
Two years ago: The Farm Takes a Road Trip to Hudson for Memorial Day Weekend
Three years ago: The Last of the Sour Cherry Preserves.
Four years ago: Dinosaur Barbecue Beans.

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