Broiled Striped Bass With Tomatoes and Fennel
Ingredients
- 1 ½ pounds skinless striped-bass fillet
- 2 teaspoons grated garlic (from 2 to 3 cloves)
- 1 teaspoon dried oregano
- Finely grated zest of 1 lemon (about 2 teaspoons), plus 1 tablespoon lemon juice
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 large bulb fennel, with stalks and fronds (about ¾ pound)
- 1 pint cherry or grape tomatoes
- ½ cup brine-cured black olives, such as Kalamata
Instructions
Broiled Striped Bass With Tomatoes and Fennel serves 4 original recipe by Martha Stewart.
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