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Roasted Wild Striped Bass

Ingredients: 2 bulb fennel with stalks and fronds 1 Cup(s) dry white wine 1 3/4 Pound(s) wild striped bass fillets 1/2 Ounce(s) extra virgin olive oil 1 salt and pepper Directions: Preheat oven to 450F . Remove stalks from fennel bulbs; reserve bulbs for another use. Remove feathery fronds from stalks, and reserve for garnish. Using a sharp knife, halve stalks lenghtwise. Arrange stalks in bottom of 9x13 inch baking dish; pour wine over stalks. Lay fish fillets on top; drizzle with oil, and season with salt and pepper. Cover pan tightly with foil. Roast until fish is just cooked through and opaque throughout, 20-25 minutes. Divide fish among serving plates, discarding fennel stalks. Garnish with reserved fronds. Contributor: Martha Stewart Living December 2003
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