Striped Bass With Fennel And Tomatoes

Striped Bass With Fennel And Tomatoes
Striped Bass With Fennel And Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    small fennel bulb

  • 2

    tablespoons olive oil divided

  • 1

    red pepper cut thin strips

  • 1

    medium onion halved, sliced thin

  • 4

    plum tomatoes seeded, chopped

  • 3

    garlic cloves pressed

  • 1

    teapoon salt divided

  • 3/4

    teaspoon dried thyme leaves

  • 1/2

    teaspoon freshly-ground black pepper

  • 1/4

    cup dry white wine (or water)

  • 1

    tablespoon Pernod (optional)

  • 6

    skinned striped bass fillets - (2 1/2 lbs total)

Directions

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. Carbohydrates: 7 grams Net Carbs: 5 grams Fiber: 2 grams Protein: 36.5 grams Fat: 9.5 grams Calories: 270

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: