Baked Bass With Fennel - {Loup Au Fenouil}

Recipe Ingredients

2		Striped bass - (2 lbs ea) - cleaned, scaled
3 tablespoons	45ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 tablespoons	22ml	Fennel seeds - coarsely crushed
1/2 cup	118ml	Anise-flavored liqueur (such as Pernod)
1 1/2 lbs	681g / 24oz	Fennel bulbs - halved lengthwise, cored, thinly sliced crosswise, and The fronds reserved for garnish
		Lemon wedges

Recipe Instructions

Preheat oven to 425 degrees. Brush 15- by 10- by 2-inch baking dish with olive oil.

Rub fish inside and out with 1 tablespoon oil and sprinkle with salt and pepper. Sprinkle fish cavities with crushed fennel seeds. Arrange fish in prepared baking dish; drizzle with 1/2 cup Pernod. Cover tightly with foil. Bake until fish is almost cooked through, about 25 minutes.

Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add sliced fennel and saute until tender, about 10 minutes. Season to taste with salt and pepper.

Sprinkle sauteed fennel over fish. Bake uncovered until fish is opaque, about 5 minutes longer. Garnish fish with reserved fennel fronds. Serve hot with lemon wedges.

Source:
"Bon Appetit, May 1999"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.