Baked Whole Bass With Apple Fennel Recipes

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BAKED SEA BASS WITH FENNEL



Baked sea bass with fennel image

Cook your fish Italian-style with this simple recipe - just six ingredients, but full of Mediterranean flavour

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 6

2 small sea bass , scaled and gutted (ask your fishmonger to do this)
1 fennel bulb , sliced
1 lemon , sliced
handful basil leaves , roughly torn
small handful black olives
1 tbsp olive oil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.
  • Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.

Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.53 milligram of sodium

BAKED WHOLE BASS WITH APPLE FENNEL



Baked Whole Bass with Apple Fennel image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13

1 1/2 fennel bulbs, cored and thinly sliced
1/2 Spanish onion, peeled and thinly sliced
1/2 cup diced slab bacon
1 tablespoon olive oil
2-pound sea bass, scored
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 bay leaves
1 2/4 cups apple cider
2 Cortland or McIntosh apples, thinly sliced (peel if desired)
20 to 24 clams, scrubbed
1 bunch scallion greens
1 small bunch fresh thyme (not chopped)

Steps:

  • Preheat oven to 350 degrees. Cover and 8 by 12-inch baking pan with the fennel slices and then layer with the onion and then dot with the bacon. Drizzle with 1 tablespoon of the olive oil. Lay the bass on top, and sprinkle with the salt and pepper and bay leaves. Surround the bass with the apple cider, apple slices and clams. Sprinkle with the scallions and thyme. Place in the oven and cook for 30 minutes. Discard any unopened clams. Remove the bay leaves and serve on a large platter.

OVEN-ROASTED SEA BASS WITH FENNEL & LEEKS RECIPE - (4.7/5)



Oven-Roasted Sea Bass With Fennel & Leeks Recipe - (4.7/5) image

Provided by ltrodrigu

Number Of Ingredients 13

Sea salt and freshly ground black pepper
1/4 cup olive oil
1 fennel bulb, halved and sliced 1/2-inch thick
1 large leek, halved and sliced 1/2-inch thick
2 shallots, sliced 1/2-inch thick
2 cloves garlic, minced
1 large celery stick, sliced 1/2-inch thick
1 tablespoon thyme leaves
1/4 cup white wine
2 whole sea bass (about 2 pounds), scaled and gutted
1 lemon, cut into wedges
4 tablespoons unsalted butter, cut into pieces
6 small new potatoes

Steps:

  • Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil over high heat. Meanwhile, heat 2 tablespoons oil in a large pan over medium heat. Sauté fennel, leeks, shallots, garlic, celery and thyme until just soft but not colored, about 5 minutes. Add wine and simmer until reduced, 2-3 minutes. Season with salt. Transfer vegetables to a roasting pan that will hold fish snugly. Season fish with remaining oil, a squeeze of lemon juice and a generous pinch each of salt and pepper. Nestle fish into vegetables in roasting pan and dot top of fish with butter. Roast until flesh is just cooked through, flaky and easily slides off bone, 20-25 minutes. Meanwhile, add potatoes to boiling water and cook until tender, 15 minutes. Strain, halve potatoes and season with salt. Serve fish on top of sautéed vegetables and pan drippings, with boiled potatoes alongside. Garnish with lemon wedges.

BAKED BASS WITH FENNEL



Baked Bass with Fennel image

_Loup au Fenouil_

Yield Serves 4

Number Of Ingredients 6

2 2-pound whole striped bass, cleaned, scaled
3 tablespoons olive oil
1 1/2 tablespoons fennel seeds, coarsely crushed
1/2 cup anise-flavored liqueur (such as Pernod)
1 1/2 pounds fennel bulbs, halved lengthwise, cored, thinly sliced crosswise, fronds reserved
Lemon wedges

Steps:

  • Preheat oven to 425°F. Brush 15 x 10 x 2-inch baking dish with olive oil. Rub fish inside and out with 1 tablespoon oil and sprinkle with salt and pepper. Sprinkle fish cavities with crushed fennel seeds. Arrange fish in prepared baking dish; drizzle with 1/2 cup Pernod. Cover tightly with foil. Bake until fish is almost cooked through, about 25 minutes. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add sliced fennel and saut until tender, about 10 minutes. Season to taste with salt and pepper.
  • Sprinkle sautéed fennel over fish. Bake uncovered until fish is opaque, about 5 minutes longer. Garnish fish with reserved fennel fronds. Serve hot with lemon wedges.

WHOLE STRIPED BASS WITH FENNEL AND TOMATOES IN A ROASTING BAG



Whole Striped Bass With Fennel And Tomatoes In a Roasting Bag image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 7

1 4-pound striped bass (see note), gutted, scaled and gills and fins removed
1 medium fennel bulb
3/4 cup dry white wine
2 teaspoons coriander seeds
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
4 tomatoes, peeled, seeded and cut into 1/2-inch chunks

Steps:

  • Preheat the oven to 375 degrees. Scrape off any scales adhering to the fish and refrigerate.
  • Cut the feathery green fronds off the fennel and reserve. Cut off the stalks at the top of the bulb and discard. Use a vegetable peeler to remove any rough, stringy fiber from the outside of the bulb and then cut the fennel into 3 wedges. Place in a non-aluminum pan with the wine, coriander seeds, olive oil and salt and pepper. Simmer over low heat, covered, until the wedges soften but still retain some crunch, about 20 minutes. Set aside.
  • Meanwhile, rinse and dry the fish, season it with salt and pepper and slide it into a roasting bag. (If the fish is too large you can cut off its head, but avoid this if possible as a headless fish makes a much less dramatic presentation.)
  • Put the fennel, its cooking liquid and the reserved fennel fronds in the bag with the fish. Season the tomatoes with salt and pepper and add them to the bag. Push down on the bag to squeeze out excess air and seal with string.
  • Carefully place the bag in an oval baking dish or shallow pan (it's easiest to bake the fish in something you can take straight to the table) and bake for about 15 minutes per inch of thickness (about 30 minutes for a 2-inch-thick fish).
  • To serve, cut the bag open with a knife or scissors and serve pieces of fish surrounded by fennel, chopped tomatoes and a spoonful of the cooking juices.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 4 grams, Protein 83 grams, SaturatedFat 3 grams, Sodium 1598 milligrams, Sugar 6 grams

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