Note: From chef Michael Cimarusti at Water Grill in Los Angeles. Fleur de sel is coarse sea salt.
1 whole striped bass (about 2 1/2 pounds)
1/2 lemon, cut into thin slices
1/2 bunch fresh thyme
2 sprigs fresh rosemary
2 fresh bay leaves
Fennel fronds from 1 fennel bulb
1. Rinse the fish thoroughly under running water; pat dry with paper towels. Generously sprinkle with salt. Place the sliced lemons in the cavity and layer the herbs and fennel fronds on top of the fish.
2 tablespoons extra-virgin olive oil
1 1/2 pounds fingerling potatoes
1 bulb fennel bulb, cut into 8 slices
1 head garlic, divided into cloves, unpeeled
2 bunches fresh spring onions, peeled and cut in half
2 anchovy filets