If you love the flavor and beauty of a whole fish, then this recipe is for you. If you have never braved a whole fish preparation, then this recipe is for you too! Super easy, wonderfully delicious and so impressive.

• One 1 1/2-pound whole striped bass – scaled & gutted
• Kosher salt & freshly ground pepper
• 1 bulb fennel, thinly sliced
• 1/2 bunch fresh thyme, marjoram or parsley
• Juice of 1 lime
• Juice of 1 orange
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, minced
• 3 lemons, sliced

Preheat the oven to 400°F and set a rack in the upper third of the oven.

Rinse the fish in cold water and pat it dry inside and out with paper towels. Place the fish in a shallow roasting pan or platter that fits the length of the fish. Season the fish inside and out with salt and pepper. Stuff the fish with the sliced fennel and your herb of choice. Whisk together the lime juice, orange juice, olive oil and garlic and pour it over the fish, rubbing it into the skin on both sides.

Bake the fish for about 20 minutes or until cooked through and flaky.

Slide the fish onto a large oval platter and garnish with chopped parsley. Serve the fish with roasted potatoes and a hearty tomato sauce, for dipping.

Serves 2