Striped Bass with Fennel and Romaine Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
HealthyHigh Protein
Ingredients
| 10 fennel stalks, halved crosswise | ||
| 4 striped bass fillets (1/2 inch thick, about 2 pounds total) | ||
| Garlic | 2 Clove (5gm), minced | |
| Dry white wine | 1/3 Cup (16 tbs) | |
| Unsalted butter | 4 Tablespoon | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 8 romaine lettuce leaves | ||
Directions
1. In a large skillet, bring 1/2 inch of water to a boil. Add the fennel, cover, and simmer until crisp-tender, about 10 minutes. Drain and set aside.
2. Meanwhile, preheat the oven to 350°. Generously butter a shallow baking dish.
3. Place the fish in the prepared baking dish and sprinkle with the minced garlic. Pour the wine over the fish and dot each fillet with 1 tablespoon butter. Top each with 5 pieces of fennel. Brush with 2 tablespoons of the oil. Bake the fish until firm but still undercooked, 5 to 10 minutes, depending on the thickness of the fillets.
4. Drape the Romaine leaves loosely over the fish, and brush with the remaining 2 tablespoons oil. Bake for 5 minutes, or until the fish is still firm but just flakes when tested with a fork.
5. Divide the fillets among dinner plates and serve hot.
2. Meanwhile, preheat the oven to 350°. Generously butter a shallow baking dish.
3. Place the fish in the prepared baking dish and sprinkle with the minced garlic. Pour the wine over the fish and dot each fillet with 1 tablespoon butter. Top each with 5 pieces of fennel. Brush with 2 tablespoons of the oil. Bake the fish until firm but still undercooked, 5 to 10 minutes, depending on the thickness of the fillets.
4. Drape the Romaine leaves loosely over the fish, and brush with the remaining 2 tablespoons oil. Bake for 5 minutes, or until the fish is still firm but just flakes when tested with a fork.
5. Divide the fillets among dinner plates and serve hot.
Chef
