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Striped Bass Stuffed with Fennel, Lemon, Tomatoes, Olives and Capers Recipe Video

  • 2servings
  • 55minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Striped bass fish 2 Pound , gutted, scaled

  2. Fennel 70 Gram , thinly sliced

  3. Lemon 12 , thinly sliced (4 slices of lemon)

  4. Garlic chives 70 Gram

  5. Garlic 1 Clove (5 gm) , finely dice

  6. Fresno chili 7 Gram (1)

  7. Tomatoes 1 Medium , dice

  8. Fresh italian flat leaf parsley 2 Tablespoon , roughly chopped (small handful)

  9. Capers 1 Teaspoon

  10. Green olives 10

  11. Vegetable stock 12 Cup (8 tbs)

  12. White wine 14 Cup (4 tbs)

  13. Salt To Taste

  14. Ground black pepper To Taste

  15. For garnish

  16. Lemon zest 12 Teaspoon

  17. Parsley 12 Teaspoon

  18. Fennel top 12 Teaspoon

  19. For shrimp

  20. Shrimp 50 Gram , shell removed, deveined

  21. Olive oil 1 Teaspoon

  22. Garlic powder 14 Teaspoon

Instructions Jump to Ingredients ↑

  1. Directions GETTING READY 1. Preheat oven to 350 degree F.

  2. Line a baking sheet with foil, place fish on it. Place fish in the middle.

  3. Put lemon slice and fennel in the fish.

  4. Sprinkle garlic, chives, chili, tomato, and capers around fish.

  5. Drop olives and pour in some stock.

  6. Pour white wine on baking sheet. Sprinkle salt and pepper on it.

  7. Sprinkle parsley and cover it with another foil.

  8. MAKING 8. Place it in oven, and cook for 25 minutes.

  9. Remove it from oven, and let it rest for 5 minutes.

  10. . For shrimp, place frying pan on low heat, pour oil and add shrimp. Cook until they turn pink.

  11. . Remove shrimp from pan and allow it to rest. Sprinkle garlic powder on top.

  12. SERVING 12. Garnish with lemon zest, parsley, and fennel top. Serve fish with shrimp.

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