Name: Grilled Striped Bass with Lemon and Fennel
Yield: Makes 4 servings
Ingredients: 1/4 cup olive oil; 2 tablespoons fresh lemon juice; 2 garlic cloves, crushed; 2 1 1/2-pound whole striped bass, cleaned; Coarse salt; 1/2 cup (packed) coarsely chopped fresh fennel fronds; 5 1/8-inch-thick lemon slices

Image may contain Food Meal Dish Lunch Plant and Bowl

Grilled Striped Bass with Lemon and FennelWyatt Counts

For best results, use a grill basket. It should be big enough for the fish but snug enough to keep the fish and lemon slices from moving around. The one we used in the Bon Appétit test kitchen was 17 by 6 inches.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.