Baked Bass With Fennel Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.
• Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.

Steps:

• Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil over high heat. Meanwhile, heat 2 tablespoons oil in a large pan over medium heat. Sauté fennel, leeks, shallots, garlic, celery and thyme until just soft but not colored, about 5 minutes. Add wine and simmer until reduced, 2-3 minutes. Season with salt. Transfer vegetables to a roasting pan that will hold fish snugly. Season fish with remaining oil, a squeeze of lemon juice and a generous pinch each of salt and pepper. Nestle fish into vegetables in roasting pan and dot top of fish with butter. Roast until flesh is just cooked through, flaky and easily slides off bone, 20-25 minutes. Meanwhile, add potatoes to boiling water and cook until tender, 15 minutes. Strain, halve potatoes and season with salt. Serve fish on top of sautéed vegetables and pan drippings, with boiled potatoes alongside. Garnish with lemon wedges.

Steps:

• Preheat oven to 350 degrees. Cover and 8 by 12-inch baking pan with the fennel slices and then layer with the onion and then dot with the bacon. Drizzle with 1 tablespoon of the olive oil. Lay the bass on top, and sprinkle with the salt and pepper and bay leaves. Surround the bass with the apple cider, apple slices and clams. Sprinkle with the scallions and thyme. Place in the oven and cook for 30 minutes. Discard any unopened clams. Remove the bay leaves and serve on a large platter.

Steps:

• Preheat oven to 350 degrees. Cover an 8 by 12-inch baking pan with the fennel slices and layer with the onion and then dot with the bacon. Drizzle with 1 tablespoon of the olive oil. Lay the bass on top, and sprinkle with the salt and pepper and bay leaves. Surround the bass with the apple cider, apple slices and clams. Sprinkle with the scallions and thyme. Place in the oven and cook for 30 minutes. Discard any unopened clams. Remove the bay leaves and serve on a large platter.

Steps:

• Preheat oven to 425°F. Brush 15 x 10 x 2-inch baking dish with olive oil. Rub fish inside and out with 1 tablespoon oil and sprinkle with salt and pepper. Sprinkle fish cavities with crushed fennel seeds. Arrange fish in prepared baking dish; drizzle with 1/2 cup Pernod. Cover tightly with foil. Bake until fish is almost cooked through, about 25 minutes. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add sliced fennel and saut until tender, about 10 minutes. Season to taste with salt and pepper.
• Sprinkle sautéed fennel over fish. Bake uncovered until fish is opaque, about 5 minutes longer. Garnish fish with reserved fennel fronds. Serve hot with lemon wedges.

Steps:

• Lay the fish fillets in a baking dish or on a sheet pan and season with salt and pepper. Squeeze the lemon juice over the fish and refrigerate while you make the sauce.
• In a large lidded sauté pan that will accommodate all of the fish in one layer (see note below), heat the olive oil over medium heat and add the leeks. Cook, stirring, until they begin to soften, about 3 minutes, and add the garlic and a large pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds to a minute, and add the fennel. Turn down the heat to medium-low, cover the pan and cook, stirring often, until the fennel is tender, 10 to 15 minutes. Uncover the pan, add the tomatoes, salt to taste, and the pepper and cook uncovered, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down and the mixture is thick and fragrant. Stir in the dill and 1 tablespoon of the parsley.
• Lay the fish over the fennel mixture. (Note: If the pan isn't big enough, divide the mixture between two pans.) Cover and place over medium heat. Simmer 10 minutes, or until the fish is opaque and pulls apart easily with a fork. Sprinkle on the remaining parsley and serve the sauce and fish together, with rice or potatoes.

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix all the spices together. Brush a large square of foil with the oil, then scatter over the fennel. Sprinkle with a third of the spices, half the chilli and some seasoning. Rub the remaining spices and chilli all over the fish and in the cavity, put the fish on top of the fennel and stuff with the lemon slices.
• Bring the edges of the foil together and scrunch well to seal. Place the parcel on a baking tray and cook for 15 mins. Unwrap, scatter with coriander and serve with lemon wedges, if you like.