Whole striped bass

[Jesse A]

I just picked up 3 whole striped bass, about 1 1/3 lbs each. I'm planning on stuffing or topping them with a mixture of toasted almonds, black olives, orange zest, fennel and saffron.

So, what's the best cooking method for these fish? Roasted? At what temp, and should I wrap them in foil to keep moist or leave them uncovered to crisp the skin?

Should I stuff them w/ the aromatics, or chop/mix them with olive oil to make a sauce to spoon on after cooking? Cook the fennel first or leave it raw?

[DanM]

In old camping style, I would recommend a simple corn meal crust and then either pan fry in your best cast iron, or barbeque them. Corn on the cob, biscuits, and maybe some mashed potatoes.

2 bits.