A simple dish of baked fish with sliced fennel makes a wonderfully light and nutritious lunch..or dinner. In the South of France, it’s done at least twice a week, when in season. This would also go well with yesterday’s recipe, the perfect Hollandaise.
Fennel Sea Bass (Loup au Fenouil)
If you’re able to get some fresh sea-bass and fresh fennel, this is a winner. You can substitute it with herrings if they are of a good size or with any local rock fish. For 4 persons, you’d need:
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 without salmonella (!), salt & pepper to taste, and a dash of olive oil.
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. How easy was that?
4 Comments
Oh…those potatoes look roasted or sauteed. I am crazy delirously in love with roasted or sauteed red potatoes. Yum!
Local rock fish like cod? We have that alot here.
Yes, that would do splendidly. If you have cherry tomatoes, it’s even better than ordinary tomatoes, some add capers to that dish.
I wish I liked the taste of anise more. THere are so many lovely recipes using fennel, and I have a beautiful stand of Mexican Tarragon that has an anise-like taste..
My mouth just doesn’t like it very much.
The fish recipe looks wonderful, if I omit the fennel….
Not a big deal, substitute fennel with celeriac, or insert more cherry tomatoes and lemon slices.
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