Steamed Bass with Fennel, Parsley, and Capers

Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe was adapted from "Clean: The Revolutionary Program to Restore the Body's Natural Ability to Heal Itself" (HarperOne; 2009). It makes two servings -- you can share with a friend, keep one portion for the next day, or halve the recipe.

Advertisement

Ingredients

Directions

  • Put onion, fennel, and lemon juice in a medium saucepan and cover with 1 inch of water.

    Advertisement

  • Bring to a boil and simmer for 5 minutes.

  • Remove from heat and put in the 2 portions of fish, seasoned with sea salt.

  • Sprinkle with capers and parsley and cover the pan.

  • Simmer for about 8 to 10 minutes, until fish is almost flaky.

  • Place the vegetables in the bottom of a shallow bowl and the fish on top; drizzle with olive oil, and sprinkle with fresh parsley.

Cook's Notes

Serve one cup of steamed brown rice per person on the side, if desired.

Reviews

© Copyright 2020 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 07/12/2020