ezRecipe-Zee: Cooking Recipe: How to make Baked Bass With Fennel

Baked Bass With Fennel - {Loup Au Fenouil}

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Date Added:	February 29, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Seafood / Shellfish, Main Dish

Ingredients:

2     whole         striped bass - (2 lbs ea)
3     tablespoons   olive oil
                    Salt
                    Freshly-ground black pepper
1 1/2 tablespoons   fennel seeds
1/2   cup           anise-flavored liqueur (such as Pernod)
1 1/2 pounds        fennel bulbs
                    cored, thinly sliced crosswise, and
                    the fronds reserved for garnish
                    Lemon wedges

Directions: one line for each direction. When saved the lines will be numbered.

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 saut� until tender, about 10 minutes. Season to taste with salt and pepper.
Sprinkle saut�ed fennel over fish. Bake uncovered until fish is opaque, about 5 minutes longer. Garnish fish with reserved fennel fronds. Serve hot with lemon wedges.
This recipe yields 4 servings.

Notes:
Recipe from the article "Proven�al Flavors: Fruits And Vegetables"

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon App�tit, May 1999