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Baked Bass With Fennel - {Loup Au Fenouil}


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  • 2 whole striped bass - (2 lbs ea) cleaned, scaled
  • 3 tablespoons olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 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, and the fronds reserved for garnish
  • Lemon wedges


Servings 4


Step 1

Preheat oven to 425 degrees. Brush 15- by 10- by 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 sauté until tender, about 10 minutes. Season to taste with salt and pepper.

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.

This recipe yields 4 servings.

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