Roasted Wild Striped Bass

19 Ratings
  • 5 3
  • 4 2
  • 3 11
  • 2 2
  • 1 1

Roasting fennel both softens the texture and sweetens the flavor, making it a delicious partner for seafood.

Martha Stewart Living, December 2003

Gallery

Credit: Shimon + Tammar

Recipe Summary

total:
40 mins
prep:
5 mins
Servings:
4
Advertisement

Ingredients

Directions

  • Preheat oven to 450 degrees. Remove stalks from fennel bulbs; reserve bulbs for another use. Remove feathery fronds from stalks; 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.

    Advertisement

  • Cover pan tightly with foil. Bake until fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide fish among serving plates, discarding fennel stalks. Garnish with reserved fennel fronds.

Cook's Notes

This recipe calls for the stalks and fronds of two bulbs of fennel. If desired, reserve the bulbs to make our Orange-Braised Fennel; substitute one-half cup of the cooking juices remaining in the roasting pan for the white wine called for in the recipe.

Advertisement

Reviews (1)

19 Ratings
  • 5 3
  • 4 2
  • 3 11
  • 2 2
  • 1 1
Martha Stewart Member
08/20/2012
Often bass recipes are bland, this recipe offers a rich, subtle flavor. So easy to make. Used Chilean sea bass, baked for 25 minutes and the fish was so moist. The fennel has a distinct enough flavor to delicately influence a mild fish. Will definitely make again. Martha, thank you for another terrific recipe.
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 05/20/2022