Forget fillets, if you want a killer presentation it's all about the whole fish bake. Lemon and fennel not only give the fish a beautiful look, they also add their flavors to the pan drippings for an effortlessly tasty sauce.
1 1/2 pound whole black sea bass, scaled, and gutted
salt and black pepper
olive oil
1 large leek
1 fennel bulb
1/2 medium orange
1 lemon
2 cloves garlic, crushed
flat leaf parsley
Preheat oven to 400 degrees F.
Rinse fish and pat dry. Season inside and out with salt and pepper. Cut leek in half lengthwise and rinse under running water to remove dirt. Slice into 1/2-inch batons. Remove and discard fennel fronds. Cut the fennel bulb in half lengthwise then thinly slice. Cut orange and lemon into slices 1/4-inch thick.
Stuff the cavity of the fish with half the lemon slices, garlic, and a few parsley sprigs. Toss the cut leeks, fennel, and remaining citrus with a couple tablespoons of olive oil, a bit of salt and pepper. Layer the vegetables on a rimmed sheet pan to form bed for the fish. Place the fish on top and drizzle with a little more olive oil.
Place sheet pan in middle of the oven and bake for 15-20 minutes, until the fish is flaky or a thermometer inserted into the thickest part register 135-140 degrees F. If desired, turn the oven to broil and cook fish for an additional 2 minutes until crispy.
Serve fish with fennel mixture and pan juices or another sauce, such as beurre blanc or brown butter.
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