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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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
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 |
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