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Roasted Wild Striped Bass

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Recipe photo courtesy of Shimon + Tammar

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

Source: Martha Stewart Living, December 2003
Total Time Prep Servings

Ingredients

Directions

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.

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Reviews

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How would you rate this recipe?
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  • hinsdale
    20 AUG, 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.
    Reply

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