Baked Striped Bass with Fennel

Name: Baked Striped Bass with Fennel
Yield: 8 portions
Ingredients: 1 large fennel bulb, including stems and feathery leaves; ¼ cup best-quality olive oil; 2 garlic cloves, peeled and minced; Salt and freshly ground black pepper, to taste; Juice of ½ lemon; 1 striped bass (5 to 7 pounds before dressing), backbone removed (see Note), scaled, head and tail intact; ¼ cup chopped fresh Italian (flat-leaf) parsley; ½ lemon, thinly sliced; 1 or 2 bunches of fresh watercress, for garnish; ½ cup dry white wine or vermouth

Preparation info

8
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

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

Fish course
Pescatarian

Method

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