You may also like
Categories:Viewed: 44 - Published at: 2 years ago
Ingredients
- 2 bulbs fennel, with stalks and fronds
- 1 cup dry white wine
- 1 3/4 pounds wild striped bass fillets (each 1 to 1 1/2 inches thick)
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
Method
- Preheat the oven to 450F.
- Remove the stalks from the fennel bulbs; reserve the bulbs for another use.
- Remove the feathery fronds from the stalks, and reserve for garnish.
- Using a sharp knife, halve the stalks lengthwise.
- Arrange the stalks in the bottom of a 9 x 13-inch baking dish; pour the wine over the stalks.
- Lay the fish fillets on top; drizzle with oil, and season with salt and pepper.
- Cover the pan tightly with foil.
- Roast until the fish is just cooked through and opaque throughout, 20 to 25 minutes.
- Divide the fish among serving plates, discarding the fennel stalks.
- Garnish with reserved fronds.
- Steaks and fillets: These should smell fresh and have plump, moist flesh that is not discolored.
- Avoid any with flesh that appears dry and has sections that are separating.
- Whole fish: Look for gills (just under the head) that are bright red, without any brown spots; eyes that are full and clean, not a discolored white or gray; and skin that is shiny, not dull.
- The flesh should be firm, and the odor should not be fishy.
