Recipe for Striped Bass with Fennel and Tomatoes 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
1 sm fennel bulb
2 tbl olive oil divided
1 x red pepper cut thin strips
1 med onion halved, sliced thin
4 x plum tomatoes seeded, chopped
3 x garlic cloves pressed
1 x teapoon salt divided
3/4 tsp dried thyme leaves
1/2 tsp freshly-ground black pepper
1/4 cup dry white wine
(or water)
1 tbl Pernod (optional)
Instructions:
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.

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

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Striped Bass with Burgundy Butter Sauce   ::   Striped Bass with Green Curry Sauce   ...