wild striped bass braised with fennel
serves 2
- 3/4 lb. – 1 lb. striped bass fillet
- drake’s batter mix or seasoned flour
- 5 t olive oil
- 2 cloves garlic, minced
- salt & pepper to taste
- 4 t chopped onion
- 1/2 c fish stock (we make & sell our own at the market)
- 1/4 c chopped celery
- 1/4 c chopped carrot
- 1 fennel bulb, diced (reserve fronds)
- 1 t grated orange rind
preheat oven to 450º. heat 2 t olive oil in pan and sauté garlic, onions, celery, carrot & fennel for about 5 minutes. season with salt & pepper.
in a heavy bottom casserole or ovenproof pan, heat 3 t olive oil. lightly dust fillet with drake’s, when oil is hot place fish meat-side down and when golden brown (approx. 2-3 minutes) flip over. add vegetables, stock & fennel fronds to pan. place pan in the pre-heated oven for approximately 5-10 minutes or until fish is just opaque in center. garnish each portion with a pinch of the orange rind.
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yummy very nice, increased the fish, bit more carrot & celery for the 3 of us. whole family loved it.
great! thanks for your feedback debra! glad to hear it was a hit.