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Striped Bass with Fennel and Tomatoes

Striped Bass with Fennel and Tomatoes

Ingredients

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Directions

  1. Heat oven to 400°F. Cut fennel bulb in half lengthwise. Remove center core, cut bulb and 2 of stalks into thin slices. Save feathery tips for garnish.
  2. In a 9 x 13 baking dish, toss 1 tablespoon oil, fennel slices, red pepper, onion, tomatoes, garlic, half the salt(1/2-teaspoon), thyme, and pepper until evenly coated.
  3. Bake 20 minutes, stirring occasionally during baking time. Pour wine over vegetables; mix in.
  4. Arrange fillets in a single layer over vegetables, sprinkle with remaining salt and additional black pepper, if desired.
  5. Sprinkle fish with Pernod (if available) and remaining tablespoon of oil.
  6. Bake 10 to 15 minutes more, until fish is cooked through.