I’m now a convert to cooking the whole fish; it preserves the delicate flavor and is more economical too. To make it even easier, I have the fishmonger clean and slit the fish to create a book like flap into which I stuff aromatics and other ingredients.
This recipe couldn’t be less fuss, the only challenge is minding the bones, but with a little vigilance you’ll have no problem. I wanted to stray away from the usual olive oil and lemon, so instead I sliced some fennel on my mandolin, tossed it with some olive oil and nicoise olives, and finished it with some blood orange “steaks”-all in a matter of 10 minutes. I saved the fennel fronds and orange peels to stuff into the pocket of the fish for added flavor. I think this would be a success with an even meatier fish liked striped bass. Let me know if you decide to try it and how it turns out.