April 30, 2003
Total time: 1 hour


Servings: 4

Note: From chef Michael Cimarusti at Water Grill in Los Angeles. Fleur de sel is coarse sea salt.

Fish

1 whole striped bass (about 2 1/2 pounds)

Salt

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.

Assembly

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