Best Baked Bass With Fennel Recipes

Baked Whole Bass with Apple Fennel image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13

1 1/2 fennel bulbs, cored and thinly sliced
1/2 Spanish onion, peeled and thinly sliced
1/2 cup diced slab bacon
1 tablespoon olive oil
2-pound sea bass, scored
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 bay leaves
1 2/4 cups apple cider
2 Cortland or McIntosh apples, thinly sliced (peel if desired)
20 to 24 clams, scrubbed
1 bunch scallion greens
1 small bunch fresh thyme (not chopped)

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.

Baked Bass with Fennel image

Yield Serves 4

Number Of Ingredients 6

2 2-pound whole striped bass, cleaned, scaled
3 tablespoons olive oil
1 1/2 tablespoons fennel seeds, coarsely crushed
1/2 cup anise-flavored liqueur (such as Pernod)
1 1/2 pounds fennel bulbs, halved lengthwise, cored, thinly sliced crosswise, fronds reserved
Lemon wedges

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.

Oven-Roasted Sea Bass With Fennel & Leeks Recipe - (4.7/5) image

Provided by ltrodrigu

Number Of Ingredients 13

Sea salt and freshly ground black pepper
1/4 cup olive oil
1 fennel bulb, halved and sliced 1/2-inch thick
1 large leek, halved and sliced 1/2-inch thick
2 shallots, sliced 1/2-inch thick
2 cloves garlic, minced
1 large celery stick, sliced 1/2-inch thick
1 tablespoon thyme leaves
1/4 cup white wine
2 whole sea bass (about 2 pounds), scaled and gutted
1 lemon, cut into wedges
4 tablespoons unsalted butter, cut into pieces
6 small new potatoes

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.

Baked Whole Bass with Apple Fennel image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 13

1 1/2 fennel bulbs, cored and thinly sliced
1/2 Spanish onion, peeled and thinly sliced
1/2 cup diced slab bacon
1 tablespoon olive oil
2 pound bass, scored
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 bay leaves
1 2/4 cups apple cider
2 Cortland or McIntosh apples, thinly sliced (peel if desired)
20 to 24 clams, scrubbed
1 bunch scallion greens
1 small bunch fresh thyme (not chopped)

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.

Mediterranean Sea Bass With Fennel and Pernod image

Provided by sbigelow

Categories European

Time 27m

Yield 2 serving(s)

Number Of Ingredients 10

Steps:

Season the sea bass filet with salt and pepper and rub it with extra virgin olive oil. Remove the stalks from the bulb of fennel. Rinse and split in half.
Slice the fennel bulb thinly and place it in a baking dish. Add the star anise, sea bass filet, the garlic clove with the skin on and the Pernod®. Cover the top of the baking dish with aluminum foil, sealing the edge. Place the baking dish on the stove until the aluminum foil begins to pop from the internal steam. Bake at 450 degrees Farenheit for 7 minutes.
Remove the aluminum foil and the olives and sprinkle with the freshly chopped dill. Serve the sea bass filet with the fennel garnish and the cooking liquid.