Reviews (1) Add Rating & Review 19 Ratings 5 star values: 3 4 star values: 2 3 star values: 11 2 star values: 2 1 star values: 1 Martha Stewart Member Rating: 5 stars 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.
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Gallery Roasted Wild Striped Bass Credit: Shimon + Tammar Recipe Summary prep: 5 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 2 bulbs fennel with stalks and fronds 1 cup dry white wine 1 3/4 pounds wild striped bass fillets (each about 1 to 1 1/2 inches thick) 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground pepper
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.
Gallery Roasted Wild Striped Bass Credit: Shimon + Tammar
Recipe Summary prep: 5 mins total: 40 mins Servings: 4
Gallery
Roasted Wild Striped Bass Credit: Shimon + Tammar
Roasted Wild Striped Bass
Credit: Shimon + Tammar
Roasted Wild Striped Bass
Recipe Summary prep: 5 mins total: 40 mins Servings: 4
Recipe Summary
prep: 5 mins total: 40 mins
Servings: 4
prep: 5 mins
total: 40 mins
prep:
5 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 2 bulbs fennel with stalks and fronds 1 cup dry white wine 1 3/4 pounds wild striped bass fillets (each about 1 to 1 1/2 inches thick) 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground pepper
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.
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.
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.
Reviews (1)
Add Rating & Review 19 Ratings 5 star values: 3 4 star values: 2 3 star values: 11 2 star values: 2 1 star values: 1
Martha Stewart Member Rating: 5 stars 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.
Reviews (1)
Add Rating & Review 19 Ratings 5 star values: 3 4 star values: 2 3 star values: 11 2 star values: 2 1 star values: 1
Add Rating & Review
19 Ratings 5 star values: 3 4 star values: 2 3 star values: 11 2 star values: 2 1 star values: 1
19 Ratings 5 star values: 3 4 star values: 2 3 star values: 11 2 star values: 2 1 star values: 1
19 Ratings 5 star values: 3 4 star values: 2 3 star values: 11 2 star values: 2 1 star values: 1
5 star values: 3 4 star values: 2 3 star values: 11 2 star values: 2 1 star values: 1
Martha Stewart Member Rating: 5 stars 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.Martha Stewart Member
Rating: 5 stars 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.
Rating: 5 stars
All Reviews for Roasted Wild Striped Bass
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Wild Striped Bass
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
