Whole Striped Bass with Fennel and Tomatoes in a Roasting B
| Yield: | 1 Servings |
| Categories: |
| 1 | Striped bass, (4 pound) gutted, scaled, gills and fins removed | |
| 1 | Fennel bulb | |
| 3/4 | c | Dry white wine |
| 2 | ts | Coriander seeds |
| 2 | tb | Extra virgin olive oil |
| Salt and pepper | ||
| 4 | Tomatoes, peeled, seeded, and cut into 1/2-inch chunks |
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