Striped Bass With Fennel And Tomatoes

Recipe Ingredients

1 cup	237ml	Fennel bulb (small)
2 tablespoons	30ml	Olive oil - divided
1		Red pepper - cut thin strips
1		Onion - halved, sliced thin (medium)
4		Plum tomatoes - seeded, chopped
3		Garlic cloves - pressed
1		Teapoon salt - divided
3/4 teaspoon	3.8ml	Dried thyme leaves
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 cup	59ml	Dry white wine
		= (or water)
1 tablespoon	15ml	Pernod - (optional)
6		Skinned striped bass fillets - - (2 1/2 lbs total)

Recipe Instructions

Heat oven to 400 degrees. Cut fennel bulb in half lengthwise. Remove center core, cut bulb and 2 of stalks into thin slices. Save feathery tips for garnish.

In a 9- by 13-inch baking dish, toss 1 tablespoon oil, fennel slices, red pepper, onion, tomatoes, garlic, half the salt, thyme, and pepper until evenly coated. Bake 20 minutes, stirring occasionally during baking time.

Pour wine over vegetables; mix in. Arrange fillets in a single layer over vegetables, sprinkle with remaining salt and additional black pepper, if desired. Sprinkle fish with Pernod and remaining tablespoon of oil.

Bake 10 to 15 minutes more, until fish is cooked through.

This recipe yields 6 servings.

Carbohydrates: 7 grams

Net Carbs: 5 grams

Fiber: 2 grams

Protein: 36.5 grams

Fat: 9.5 grams

Calories: 270

Description:

"Fennel tastes like a cross between licorice and celery. Its slightly sweet flavor intensified when cooked."

Source:
Atkins Cookbook at http://atkinscenter.com

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