Baked Sea Bass With Fennel Recipes
BAKED SEA BASS WITH FENNEL
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
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
MEDITERRANEAN SEA BASS WITH FENNEL AND PERNOD
Pernod and fennel's slight sweetness complement each other perfectly, and the flavor of the sea bass benefits greatly from the marriage.
Provided by sbigelow
Categories European
Time 27m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Season the sea bass filet with salt and pepper and rub it with extra virgin olive oil. Remove the stalks from the bulb of fennel. Rinse and split in half.
- Slice the fennel bulb thinly and place it in a baking dish. Add the star anise, sea bass filet, the garlic clove with the skin on and the Pernod®. Cover the top of the baking dish with aluminum foil, sealing the edge. Place the baking dish on the stove until the aluminum foil begins to pop from the internal steam. Bake at 450 degrees Farenheit for 7 minutes.
- Remove the aluminum foil and the olives and sprinkle with the freshly chopped dill. Serve the sea bass filet with the fennel garnish and the cooking liquid.
BAKED BASS WITH FENNEL
_Loup au Fenouil_
Yield Serves 4
Number Of Ingredients 6
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.
SIMPLE OVEN-BAKED SEA BASS
If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!
Provided by aMused chef
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450F°.
- In a cup, mix garlic, olive oil, salt, and black pepper.
- Place fish in a shallow glass or ceramic baking dish.
- Rub fish with oil mixture.
- (Optional) Pour wine over fish.
- Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
- Drizzle remaining pan juices over fish and garnish with lemon wedges.
- Enjoy!
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- Cut the stalks from the fennel bulbs; halve both the stalks and bulbs lengthwise. Using a mandoline, thinly slice one fennel bulb half. Transfer the slices to a small bowl of ice water and refrigerate for at least 30 minutes or up to 2 hours.
- Meanwhile, cut the remaining 3 fennel bulb halves into 1-inch wedges. In a large skillet, heat 1 tablespoon of the olive oil. Add the fennel wedges in a single layer and add the chicken stock. Cover and cook over low heat, turning the fennel wedges a few times, until tender, about 25 minutes. Uncover, stir in the butter and season with salt and pepper. Keep warm.
- Preheat the oven to 350°. In a large skillet, sear the fennel stalks over high heat, turning as necessary to char thoroughly on both sides, about 15 minutes.
- Rub the fish fillets with oil, season with salt and pepper and arrange in the skillet on the charred fennel stalks. Bake on the top shelf of the oven for about 8 minutes, until the fish just flakes easily.
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