Roasted Striped Bass With Fennel, Tomatoes, And Oil-Cured Olives
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
59
Sourness
36
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 cups
White Wine (dry)450 g
Cherry Tomatoes (halved)Directions:
1
Position rack in center of oven and preheat to 400°F
2
Boil wine in medium saucepan until reduced to 1 cup, about 5 minutes
3
Remove from heat and reserve
4
Generously brush 18x12x1-inch baking sheet with olive oil
5
Arrange fennel slices in single layer on prepared baking sheet
6
Top with onion slices in single layer
7
Sprinkle with salt and freshly ground black pepper
8
Drizzle 4 tablespoons oil over vegetables
9
Rinse fish inside and out; pat dry with paper towels
10
Sprinkle fish inside and out with salt and freshly ground black pepper
11
Lightly dust outside of fish with flour
12
Pour enough olive oil into extra-large skillet to reach depth of 1/4 inch; heat over medium-high heat until oil is very hot
13
Working with 1 fish at a time, add fish to skillet and fry until golden crust forms on skin, about 3 minutes per side
14
Carefully place fish atop vegetables on baking sheet
15
Gently stuff cavity of each fish with 2 crushed garlic cloves, then 1/4 cup chopped parsley
16
Pour reserved wine over vegetables on baking sheet
17
Roast fish uncovered until vegetables begin to soften, 35 to 40 minutes
18
Scatter tomato halves and olives around fish; bake until fish is just cooked through, about 15 minutes longer
19
Transfer fish to large platter; cover with foil to keep warm
20
Increase oven temperature to 475°F
21
Continue to bake vegetables uncovered until tender and tomatoes are very soft and beginning to color in spots, about 15 minutes longer
22
Arrange vegetable mixture around fish on platter
23
Drizzle with 2 tablespoons oil
24
Sprinkle chopped fennel fronds over fish and serve
25
Position rack in center of oven and preheat to 400°F
26
Boil wine in medium saucepan until reduced to 1 cup, about 5 minutes
27
Remove from heat and reserve
28
Generously brush 18x12x1-inch baking sheet with olive oil
29
Arrange fennel slices in single layer on prepared baking sheet
30
Top with onion slices in single layer
31
Sprinkle with salt and freshly ground black pepper
32
Drizzle 4 tablespoons oil over vegetables
33
Rinse fish inside and out; pat dry with paper towels
34
Sprinkle fish inside and out with salt and freshly ground black pepper
35
Lightly dust outside of fish with flour
36
Pour enough olive oil into extra-large skillet to reach depth of 1/4 inch; heat over medium-high heat until oil is very hot
37
Working with 1 fish at a time, add fish to skillet and fry until golden crust forms on skin, about 3 minutes per side
38
Carefully place fish atop vegetables on baking sheet
39
Gently stuff cavity of each fish with 2 crushed garlic cloves, then 1/4 cup chopped parsley
40
Pour reserved wine over vegetables on baking sheet
41
Roast fish uncovered until vegetables begin to soften, 35 to 40 minutes
42
Scatter tomato halves and olives around fish; bake until fish is just cooked through, about 15 minutes longer
43
Transfer fish to large platter; cover with foil to keep warm
44
Increase oven temperature to 475°F
45
Continue to bake vegetables uncovered until tender and tomatoes are very soft and beginning to color in spots, about 15 minutes longer
46
Arrange vegetable mixture around fish on platter
47
Drizzle with 2 tablespoons oil
48
Sprinkle chopped fennel fronds over fish and serve