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Food & Entertaining

Sea Bass With Fennel

Author: Christina Barrueta
Issue: December, 2017, Page 76
Serves 6-8

INGREDIENTS:

1 4-pound sea bass, cleaned

4-6 tablespoons olive oil

2-3 teaspoons fennel seeds

2 large fennel bulbs, trimmed and thinly sliced (reserve any fronds)

1/4 cup pastis

Salt and ground black pepper

Lemon
Photo by Rick Gayle
 
With a sharp knife, make three or four deep cuts in both sides of the fish. Brush with olive oil and season with salt and pepper. Sprinkle fennel seeds in the stomach cavity and in the cuts. Set aside while you cook the fennel bulbs.

Preheat the broiler. Put fennel slices in an ovenproof dish or on the broiler rack and brush with oil. Broil for 4 minutes on each side until tender. Transfer to a large platter.

Place fish on the oiled broiler rack and position 4-5 inches away from the heat. Cook for 10-12 minutes on each side, brushing with oil occasionally.

Place fish on top of fennel on the platter. Garnish with fennel fronds and lemon. Heat the pastis in a small pan, light it and pour it flaming over the fish. Serve immediately.

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