AAF’s Recipe of the Day.
Written by Asinus Asinum Fricat on April 10, 2008 – 3:42 pm -
Fennel Sea Bass (Loup au Fenouil)
This is an easy one providing you can get some fresh sea-bass and fresh fennel. I occasionally substitute it with herrings if they are of a good size. Or just about any fresh fish you can get your hands on.
4 Sea Bass, the juice of three lemons, 2 glasses of a good. dry white wine, 4 garlic cloves, 4 fennel bulbs, 4 ripe tomatoes, salt & pepper to taste.
Fillet the sea Bass, gut them, pat them dry, sprinkle them with salt, black pepper, and fill them up with sliced fennel, a few thin slices of tomatoes and the finely chopped garlic. Lay the fish onto a fennel branch bed inside an oval oven dish.
Drizzle with pure olive oil, the lemon juice and the white wine.
Bake in the oven for 30 to 40 minutes at 180 centigrades (350 Fahrenheit)
Serve warm with steamed potatoes doused in butter and parsley.
Posted in Food, Recipes |
4 Comments
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How easy was that, eh?
Tomorrow I’m going to post a difficult recipe, for the hell of it.
mmmmmmm. THAT sounds like a great recipe.
Couple that with some new potatoes, boiled, and then add some heavy cream, fresh parsley, and pepper, and side with Asparagus poached with some butter and some fresh Tarragon…
ohhh. And a salad from the garden? OH! you can’t go wrong.
What a super-fine recipe!
–mf
Thanks, it’s one of those things you can just bang in the oven and know it’s going to come out ok.