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Categories:
fennel bulbs onion bacon olive oil bass kosher salt black pepper bay leaves apple cider apples clams scallion greens thyme
Viewed: 119 - Published at: 7 years agoIngredients
- 1 1/2 fennel bulbs, cored and thinly sliced
- 1/2 Spanish onion, peeled and thinly sliced
- 1/2 cup diced slab bacon
- 1 tablespoon olive oil
- 2 pound bass, scored
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 bay leaves
- 1 2/4 cups apple cider
- 2 Cortland or McIntosh apples, thinly sliced (peel if desired)
- 20 to 24 clams, scrubbed
- 1 bunch scallion greens
- 1 small bunch fresh thyme (not chopped)
Method
- Preheat oven to 350 degrees.
- Cover an 8 by 12-inch baking pan with the fennel slices and layer with the onion and then dot with the bacon.
- Drizzle with 1 tablespoon of the olive oil.
- Lay the bass on top, and sprinkle with the salt and pepper and bay leaves.
- Surround the bass with the apple cider, apple slices and clams.
- Sprinkle with the scallions and thyme.
- Place in the oven and cook for 30 minutes.
- Discard any unopened clams.
- Remove the bay leaves and serve on a large platter.
