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Baked Striped Bass with Fennel (Silver Palate)

Recipe byminerva518

8 portions


1 large fennel bulb, including stems and leaves
1/4 cup olive oil
2 garlic cloves, peeled and minced
salt & pepper to taste
1/4 cup chopped italian parsley
1 bass (\whole)
juice of 1/2 a lemon
1/2 cup dry white wine
1-2 bunches of watercress (garnish)

  1. Preheat overn to 400.
  2. Cut fennel bulb into slices and the slices into thin strips.  Reserve stems and leaves.
  3. heat olive oil in a small skillet and saute fennel slices and half of hte garlic, covered, until just tender, about 10 minutes.  With a slotted spoon, transfer fennel to a bowl, season with salt and pepper to tast and add the parsley.  Reserve the oil.
  4. Arrange the bas in an oiled shllow baking dish and spread it open..  Lay the cooked fennel misture down the center of the bass and arrange of few of the reserved ferny springs on top of the mixutre.   Sprinkle with lemon juice, close the fish, and tie it together in two or three places with kitchen twine.
  5. Seaons the outside of the fish with salt and pepper and rub it with the remaining garlic.  pour reserved oil over the fish and lay reserved fennel stems on top.  pour white wine or vermouth into the pan.
  6. Bake fish on the middle rack of the oven for 10 minutes per inch of thickness, measureed at the thickest part.  Baste often with accumulated juices from the pan.  Bass is done when flesh is opaque and flakes slightly when probed with a fork.  Remove strings.
  7. Carefully transfer bass to a larger serving platter and sourround it with fersh watercress.  Serve at once.



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