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Baked Striped Bass with Fennel

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Preparation info
  • 8

    portions
    • Difficulty

      Medium

Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About

When you want to pull out all the stops, this is the most elegant of fish dishes. Serve it with Sautéed Cherry Tomatoes and buttered spinach noodles. Accompany it with an excellent white wine, a first-growth Chablis or a California Chardonnay.

Ingredients

  • 1 large fennel bulb, including stems and feathery leaves
  • ¼ cup best-quality olive oil
  • 2

Method

  1. Preheat the oven to 400°F.
  2. Cut the fennel bulb into slices and the slices into thin strips. Reserve the stems and feathery leaves.
  3. Heat the olive oil in a small skillet over medium heat, and sauté the fennel slices and half of the garlic, cov

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