Roasted Sea bass with Fennel


45min
Servings: 
2
Stanislava Dimitrova
How it's made: 

If you haven't cooked fish with fennel yet, hurry up and try it! Just grilled or roasted in the oven - the combination of aniseed flavor of the fennel and fish is great! Here is a recipe, that will help you bring a little Mediterranean flavor in your own kitchen...

Clean and wash the sea bass. Brush with olive oil and season with salt and pepper. Stuff the belly of each fish with a slice of lemon and place into the baking dish.

Cut the base and the greens off of the fennel bulbs, and slice the bulb vertically into 6 or more pieces. Remove the slightly whiter core. This is optional, but helps the fennel cook better. Sauté the fennel in plenty of olive oil for about 5-10 min. Season with salt and lay in the baking dish, around the fish. Add the cherry tomatoes, lemon slices and olives(preferably small and flavorful like Kalamata.) Crush the garlic cloves and add for flavor. Sprinkle with capers and add white wine.

Bake for 30 min. in preheated to 385 ℉ oven. Keep the baking dish covered with foil for about 10-15 min. This will allow the ingredients to cook well and the flavors will mix together into a savory Mediterranean fiesta. Enjoy!

Shopping list: 
2 sea bass
2 fennel bulbs
5-6 cherry tomatoes
handful of olives
2 garlic cloves
1 tbsp. capers
lemon
olive oil
150 ml white wine
salt and pepper
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