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Baked Bass With Fennel - {Loup Au Fenouil}

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2   Striped bass - (2 lbs ea) - cleaned, scaled
3 tablespoons 45mlOlive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
1 1/2 tablespoons 22mlFennel seeds - coarsely crushed
1/2 cup 118mlAnise-flavored liqueur (such as Pernod)
1 1/2 lbs 681g / 24ozFennel 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.

"Bon Appetit, May 1999"


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