Striped Bass With Fennel And Tomatoes

By á-170456

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)

Details

Servings 6

Preparation

Step 1

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