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Striped Bass With Fennel And Romaine

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
European
Method: 
Baked
Ingredient: 
Fish
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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