Baked Sea Bass With Fennel Recipes

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OVEN-ROASTED SEA BASS WITH FENNEL & LEEKS RECIPE - (4.7/5)



Oven-Roasted Sea Bass With Fennel & Leeks Recipe - (4.7/5) image

Provided by ltrodrigu

Number Of Ingredients 13

Sea salt and freshly ground black pepper
1/4 cup olive oil
1 fennel bulb, halved and sliced 1/2-inch thick
1 large leek, halved and sliced 1/2-inch thick
2 shallots, sliced 1/2-inch thick
2 cloves garlic, minced
1 large celery stick, sliced 1/2-inch thick
1 tablespoon thyme leaves
1/4 cup white wine
2 whole sea bass (about 2 pounds), scaled and gutted
1 lemon, cut into wedges
4 tablespoons unsalted butter, cut into pieces
6 small new potatoes

Steps:

  • Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil over high heat. Meanwhile, heat 2 tablespoons oil in a large pan over medium heat. Sauté fennel, leeks, shallots, garlic, celery and thyme until just soft but not colored, about 5 minutes. Add wine and simmer until reduced, 2-3 minutes. Season with salt. Transfer vegetables to a roasting pan that will hold fish snugly. Season fish with remaining oil, a squeeze of lemon juice and a generous pinch each of salt and pepper. Nestle fish into vegetables in roasting pan and dot top of fish with butter. Roast until flesh is just cooked through, flaky and easily slides off bone, 20-25 minutes. Meanwhile, add potatoes to boiling water and cook until tender, 15 minutes. Strain, halve potatoes and season with salt. Serve fish on top of sautéed vegetables and pan drippings, with boiled potatoes alongside. Garnish with lemon wedges.

MEDITERRANEAN SEA BASS WITH FENNEL AND PERNOD



Mediterranean Sea Bass With Fennel and Pernod image

Pernod and fennel's slight sweetness complement each other perfectly, and the flavor of the sea bass benefits greatly from the marriage.

Provided by sbigelow

Categories     European

Time 27m

Yield 2 serving(s)

Number Of Ingredients 10

2 lbs sea bass (filleted)
2 fennel bulbs
1/2 cup extra virgin olive oil
3/4 cup Pernod
1 garlic clove
2 pieces star anise
1/2 cup pitted black olives
2 tablespoons dill
1 dash salt
1 dash pepper

Steps:

  • Season the sea bass filet with salt and pepper and rub it with extra virgin olive oil. Remove the stalks from the bulb of fennel. Rinse and split in half.
  • Slice the fennel bulb thinly and place it in a baking dish. Add the star anise, sea bass filet, the garlic clove with the skin on and the Pernod®. Cover the top of the baking dish with aluminum foil, sealing the edge. Place the baking dish on the stove until the aluminum foil begins to pop from the internal steam. Bake at 450 degrees Farenheit for 7 minutes.
  • Remove the aluminum foil and the olives and sprinkle with the freshly chopped dill. Serve the sea bass filet with the fennel garnish and the cooking liquid.

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