Roasted Striped Bass With Fennel

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Servings: 8 Difficulty: Advanced
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A whole roasted fish with sweet, anise-scented fennel and bright citrus notes.
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Roasted Striped Bass With Fennel

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 899.3

Description

This elegant yet approachable dish features a whole striped bass roasted alongside sweet, caramelized fennel bulbs. The high heat crisps the skin while keeping the flesh moist and flaky. The fennel absorbs the savory pan juices and olive oil, becoming tender and slightly sweet, complementing the mild flavor of the fish. Bright lemon juice adds a fresh zing that cuts through the richness. Perfect for a special weeknight dinner or a festive gathering, this recipe brings restaurant-quality presentation to your home kitchen with minimal fuss. Serve it family-style for an impressive main course that highlights simple, high-quality ingredients.

Ingredients

Directions

  1. Cut 3 parallel diagonal slashes, about 1 to 1 1/2 inches deep, into each side of the fish.
  2. Rub 2 tablespoons oil, 2 tablespoons lemon juice, and 1 tablespoon salt into the sides of the fish, inside the slits, and into the internal cavities.
  3. Grind some black pepper into the cavities.
  4. Let the fish sit for 1 hour to marinate.
  5. Meanwhile, trim stalks and fronds from the fennel bulbs; coarsely chop the stalks and reserve the fronds.
  6. Stuff the chopped fennel stalks into the fish's head and body cavities.
  7. Trim a thin slice from the root end of the fennel bulbs to clean them, leaving the bulbs whole.
  8. Use a vegetable peeler to remove any dark areas or coarse strings from the outside of the bulbs.
  9. Cut the bulbs lengthwise through the leaves and stem ends into wedges, making about 8 to 10 wedges per bulb.
  10. Preheat oven to 500&# 194;°F (260ðC).
  11. Coat an 18x13x2-inch roasting pan by rubbing about 1/4 cup of olive oil all over it with your hands.
  12. Place the fish in the pan on a diagonal; it is okay if the head or tail hangs over the corners.
  13. Arrange the fennel wedges in a layer around the fish.
  14. Spoon the remaining 2 tablespoons olive oil over the fennel.
  15. Sprinkle the fennel with the remaining tablespoon of salt and the remaining black pepper.
  16. Place the roasting pan in the center of the oven and bake for 35 minutes.
  17. Using two large spatulas, carefully remove the fish to a serving platter.
  18. Either surround the fish with the roasted fennel on the platter or place the fennel in a separate serving bowl.
  19. Pour the pan juices and the remaining lemon juice over the fish and fennel.
  20. Coarsely chop the reserved fennel fronds and sprinkle evenly over the fish and fennel before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 899.3kcal
% Daily Value *
Total Fat 38.3g59%
Saturated Fat 5.7g29%
Cholesterol 0.0mg0%
Sodium 29300.3mg1221%
Total Carbohydrate 162.1g55%
Dietary Fiber 62.6g251%
Sugars 7.4g
Protein 35.1g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using two 3-pound bass instead of one large fish, place them side by side, head to tail, in the roasting pan.

If using two smaller fish, place a second rack in the oven. Put the fennel in a separate medium roasting pan and set it on the lower rack 10 minutes before starting the fish to ensure it cooks evenly.

Serving the fennel in a separate bowl makes it easier for guests to bone the fish.

Keywords: roasted, striped bass, fennel, whole fish, mediterranean, seafood, dinner party, lemon, olive oil, healthy, gluten free, paleo, high protein, impressive, simple, oven baked, fish recipe, vegetable side
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