Roasted Whole Sea Bass With Fennel Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1 whole sea bass (3 lb size) -- cleaned, leaving head and tail intact
2 teaspoons flaky sea salt -- such as maldon
1/2 teaspoon coarsely ground black pepper
4 fresh flat-leaf parsley stems
4 thin lemon slices
1/2 fennel bulb -- stalks discarded and bulb thinly sliced
1/2 tablespoon fennel seeds
1 red onion -- thinly sliced
2 turkish bay leaves -- preferably fresh, halved lengthwise
1/2 cup dry white wine
6 tablespoons extra-virgin olive oil

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Directions:

Put oven rack in middle position and preheat oven to 425F.

Rinse fish inside and out, then pat dry and put in a large shallow baking or roasting pan. Sprinkle fish inside and out with some of the sea salt and pepper. Place parsley stems, lemon, fennel bulb and seeds, onion, and bay leaves in cavity of fish. (Aromatics may spill into baking pan.) Drizzle some of wine and extra-virgin olive oil over fish, then add remainder of both to pan. Sprinkle fish with remaining sea salt and pepper.

Roast until fish is just cooked through, 25 to 30 minutes. Discard bay leaves. Transfer to a platter and pour any juices in pan around fish.

This recipe from CDKitchen for Roasted Whole Sea Bass With Fennel serves/makes 4

Recipe ID: 79606

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