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.
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