Striped Bass with Fennel and Romaine
|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.