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
Step 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.
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