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Epicurious
Bon Appétit

Baked Bass with Fennel

3.8

(3)

Loup au Fenouil

Recipe information

  • Yield

    Serves 4

Ingredients

2 2-pound whole striped bass, cleaned, scaled
3 tablespoons olive oil
1 1/2 tablespoons fennel seeds, coarsely crushed
1/2 cup anise-flavored liqueur (such as Pernod)
1 1/2 pounds fennel bulbs, halved lengthwise, cored, thinly sliced crosswise, fronds reserved
Lemon wedges

Preparation

  1. Step 1

    Preheat oven to 425°F. Brush 15 x 10 x 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.

    Step 2

    Sprinkle sautéed fennel over fish. Bake uncovered until fish is opaque, about 5 minutes longer. Garnish fish with reserved fennel fronds. Serve hot with lemon wedges.

TagsPernod PastisLiqueurAlcoholBeveragesFrenchEuropeanStriped BassBassFishSeafoodFennelRoot VegetableVegetableMainDinnerDairy FreeNut FreeGluten FreeOven BakeBon Appétit
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