ROASTED STRIPED BASS WITH FENNEL, TOMATOES, AND OIL-CURED OLIVES
Provided by Donatella Arpaia
Categories Fish Olive Tomato Roast Low Cal High Fiber Dinner Bass Fennel Healthy Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 400°F. Boil wine in medium saucepan until reduced to 1 cup, about 5 minutes. Remove from heat and reserve.
- Generously brush 18x12x1-inch baking sheet with olive oil. Arrange fennel slices in single layer on prepared baking sheet. Top with onion slices in single layer. Sprinkle with salt and freshly ground black pepper. Drizzle 4 tablespoons oil over vegetables.
- Rinse fish inside and out; pat dry with paper towels. Sprinkle fish inside and out with salt and freshly ground black pepper. Lightly dust outside of fish with flour. Pour enough olive oil into extra-large skillet to reach depth of 1/4 inch; heat over medium-high heat until oil is very hot. Working with 1 fish at a time, add fish to skillet and fry until golden crust forms on skin, about 3 minutes per side. Carefully place fish atop vegetables on baking sheet. Gently stuff cavity of each fish with 2 crushed garlic cloves, then 1/4 cup chopped parsley. Pour reserved wine over vegetables on baking sheet.
- Roast fish uncovered until vegetables begin to soften, 35 to 40 minutes. Scatter tomato halves and olives around fish; bake until fish is just cooked through, about 15 minutes longer. Transfer fish to large platter; cover with foil to keep warm. Increase oven temperature to 475°F. Continue to bake vegetables uncovered until tender and tomatoes are very soft and beginning to color in spots, about 15 minutes longer.
- Arrange vegetable mixture around fish on platter. Drizzle with 2 tablespoons oil. Sprinkle chopped fennel fronds over fish and serve.
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Onyemaobi Promise
[email protected]This dish is perfect for a special occasion.
Luxes EditZ
[email protected]I've made this dish several times and it's always a hit with my friends and family.
Cuidadomusic
[email protected]This recipe is a great way to use up leftover vegetables.
Tawasal zahra
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The roasted striped bass was so flavorful and moist.
Richard muhenda
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make and it's always a crowd-pleaser.
Samrov Mualacovic
[email protected]I love how this dish is so versatile. I've made it with different types of fish and vegetables and it's always delicious.
Chandra Khanal
[email protected]This recipe was a bit too salty for my taste. I think next time I will use less salt.
Tyler Anderson
[email protected]I wasn't sure how I would like the combination of fennel and tomatoes, but it was surprisingly good. I'll definitely be making this dish again.
Ramji Sah
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it up.
Becky Bigelow
[email protected]This recipe is a keeper! It's simple to make and the results are delicious.
Arslan Nutkani
[email protected]I followed the recipe exactly and the fish was a bit overcooked. I think next time I will cook it for a few minutes less.
mussie hagos
[email protected]This dish was easy to make and turned out so tasty. I will definitely be making it again.
Black Boys Dance
[email protected]I love this recipe! The combination of flavors is amazing.
Tazlian Mosongo
[email protected]Roasted striped bass with fennel, tomatoes, and oil-cured olives was a hit at our dinner party. The fish was perfectly cooked and the vegetables were roasted to perfection.