Ginger-And-Lemon-Steamed Striped Bass With Fennel Salad Recipe

Ingredients For Ginger-And-Lemon-Steamed Striped Bass With Fennel Salad Recipe

• 2 pound Two whole striped bass, cleaned and heads removed
• 2 inch One fresh ginger peeled and thinly sliced
• 1 Lemon thinly sliced
• 0.25 cup 1 fennel bulbhalved, cored and very thinly sliced, plus fennel fronds
• Kosher salt
• 0.25 cup Extra virgin olive oil
• 3 tablespoon Fresh lemon juice