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Striped Bass with Fennel and Romaine

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  Fennel stalks 10 , halved crosswise
  Striped bass fillets 2 Pound (1/2 Inch Thick)
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Unsalted butter 4 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Romaine lettuce leaves 8
  Garlic 2 Clove (10 gm), minced

1. In a large skillet, bring 1/2 inch of water to a boil. Add the fennel, cover, and simmer until crisp-tender, about 10 minutes. Drain and set aside.
2. Meanwhile, preheat the oven to 350°. Generously butter a shallow baking dish.
3. Place the fish in the prepared baking dish and sprinkle with the minced garlic. Pour the wine over the fish and dot each fillet with 1 tablespoon butter. Top each with 5 pieces of fennel. Brush with 2 tablespoons of the oil. Bake the fish until firm but still undercooked, 5 to 10 minutes, depending on the thickness of the fillets.
4. Drape the Romaine leaves loosely over the fish, and brush with the remaining 2 tablespoons oil. Bake for 5 minutes, or until the fish is still firm but just flakes when tested with a fork.
5. Divide the fillets among dinner plates and serve hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2428 Calories from Fat 1614

% Daily Value*

Total Fat 181 g279.1%

Saturated Fat 38.5 g192.3%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 338.3 mg14.1%

Total Carbohydrates 26 g8.6%

Dietary Fiber 8.6 g34.3%

Sugars 9.2 g

Protein 166 g332.9%

Vitamin A 164.7% Vitamin C 60.4%

Calcium 22% Iron 12.3%

*Based on a 2000 Calorie diet

Striped Bass With Fennel And Romaine Recipe