DIRECTIONS
Prepare the Roasted Fennel:
Preheat oven to 375° F.
Slice the fennel bulbs lengthwise into ½-inch-thick slices. Brush the slices lightly on both sides with olive oil and season with salt and pepper. Arrange them in a single layer on a rimmed baking sheet. Roast the fennel for 30 minutes, or until it is fork tender.
When the fennel is finished cooking, heat a large saute pan on the stove top over medium-high heat. When the pan is hot (you can test it with a drop of water; if it sizzles it’s ready), sear the fennel for 2 minutes per side, or until the slices turn golden brown. They are good hot, or at room temperature.
Prepare the Sautéed Corn and Tomato Salad:
Heat the olive oil in a medium saute pan over low heat. Add the corn and sauté for 3 minutes, or until slightly softened. Transfer the corn to a bowl and allow it to cool for a few minutes. Stir in the tomatoes and sprinkle with a few pinches of salt and pepper to taste. Toss to combine.
Prepare the Striped Bass Fillets:
Meanwhile, rinse the fillets and pat them dry with paper towels. Dust the fish on both sides with flour to coat. Shake off any excess, then season with salt and pepper.
Pour the oil into a large, heavy sauté pan, adding more if needed to coat the bottom of the pan. Heat over medium heat and, when the oil starts to shimmer, put the fillets flesh-side down in the pan and cook for about 3 to 4 minutes per side for a 1-inch-thick fillet (a 2-inch-thick fillet will need 5 to 6 minutes per side). Be patient and resist the temptation to flip sooner, and only flip once. Serve immediately with Corn and Tomato Salad and Roasted Fennel!