• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 Striped bass - (2 lbs ea) - cleaned, scaled

  2. 3 tablespoons 45ml Olive oil

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 1 1/2 tablespoons 22ml Fennel seeds - coarsely crushed

  6. 1/2 cup 118ml Anise-flavored liqueur (such as Pernod)

  7. 1 1/2 lbs 681g / 24oz Fennel bulbs - halved lengthwise, cored, thinly sliced crosswise, and The fronds reserved for garnish

  8. Lemon wedges

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees. Brush 15- by 10- by 2-inch baking dish with olive oil.

  2. Rub fish inside and out with 1 tablespoon oil and sprinkle with salt and pepper. Sprinkle fish cavities with crushed fennel seeds. Arrange fish in prepared baking dish; drizzle with 1/2 cup Pernod. Cover tightly with foil. Bake until fish is almost cooked through, about 25 minutes.

  3. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add sliced fennel and saute until tender, about 10 minutes. Season to taste with salt and pepper.

  4. Sprinkle sauteed fennel over fish. Bake uncovered until fish is opaque, about 5 minutes longer. Garnish fish with reserved fennel fronds. Serve hot with lemon wedges.


Send feedback