Roasted Wild Striped Bass
This recipe calls for the stalks and fronds of two bulbs of fennel. If desired, reserve the bulbs to make Orange-Braised Fennel; substitute one-half cup of the cooking juices remaining in the roasting pan for the white wine called for below.
- Servings: 4
Source: Martha Stewart Living, December 2003
- 2 bulbs fennel
- 1 cup dry white wine
- 1 3/4 pounds wild striped bass fillets (each about 1 to 1 1/2 inches thick)
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
Preheat oven to 450 degrees. Remove stalks from fennel bulbs; reserve bulbs for another use. Remove feathery fronds from stalks; chop, and reserve for garnish. Using a sharp knife, halve stalks lengthwise. Arrange stalks in the bottom of a 9-by-13-inch roasting pan; pour wine over stalks. Lay fish fillets on top; drizzle with oil, and season with salt and pepper.
Cover pan tightly with foil. Bake until fish is just cooked through and opaque throughout, 20 to 25 minutes. Transfer fish fillets to serving plates, discarding fennel stalks. Garnish with reserved fennel fronds.