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extra-virgin olive oil fennel bulbs fennel seeds kosher salt black sea bass cherry tomatoes lemons parsley white wine
Viewed: 68 - Published at: 4 years agoIngredients
- Extra-virgin olive oil
- 2 fennel bulbs, cored and sliced paper-thin
- 2 teaspoons fennel seeds
- Kosher salt and freshly ground black pepper
- 1 whole black sea bass (about 4 pounds), gutted and scale
- 1 pint cherry tomatoes, halved
- 2 Meyer lemons, cut into very thin slices
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 1 cup dry white wine
Method
- Preheat the oven to 400F.
- Coat the bottom of a large roasting pan with oil.
- Arrange the fennel in an even layer to cover the bottom of the pan.
- Sprinkle the fennel seeds over the fennel and season with salt and pepper.
- Center the fish on top.
- Season the fish inside and out with salt and pepper.
- Scatter the tomatoes around the fish.
- Cover the fish with the lemon slices and parsley.
- Pour the wine around the fish and season everything with salt and pepper.
- Roast until a knife pierces through the flesh of the fish with no resistance and the blade feels warm, about 30 minutes.
- Remove from the oven and let rest for 10 minutes.
- Serve at the table
