Loup Farci à la Niçoise: Fish

Name: Loup Farci à la Niçoise: Fish
Cuisine: France
Ingredients: 2 tablespoons fennel or anise seed; 3 lettuce leaves (Boston, escarole, or iceberg); 1 tablespoon olive oil; 3 bay leaves; ½ teaspoon freshly ground white pepper; salt; 1 6-pound bass, filleted, and its backbone; 2 teaspoons Dijon mustard; 2 tablespoons fennel or anise seed; 3 lettuce leaves (Boston, escarole, or iceberg); 3 lettuce leaves (Boston, escarole, or iceberg); 3 lettuce leaves (Boston, escarole, or iceberg)

Preparation info

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

Ingredients

2 tablespoons fennel or anise seed
2 teaspoons Dijon mustard
1

Europe
France
Dinner
Gluten-free
Pescatarian

Method

Preheat the oven to 350°.

Mix the fennel or anise seed and mustard. Make six evenly distributed ½-inch slits in the fish and put a dab (about the size of a pea) of the mixture in each