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Oven Roasted Fennel Lemon Black Bass Recipe
Updated: Friday, August 2 2013, 08:32 PM EDT
Chef Roger Black from Ten Ten American Bistro prepares a delectable platter of Oven Roasted Fennel Lemon Bass.
Extra-virgin olive oil
2 fennel bulbs, cored and shaved into paper-thin slices
2 teaspoons toasted fennel seeds
Coarse salt and freshly ground black pepper
1 whole black sea bass (about 4 pounds), gutted and scaled
2 Meyer or regular lemons, sliced paper-thin
3 cloves garlic, unpeeled and smashed
3 leeks sliced thin, white part only
1 pint sungold tomatoes
A handful of fresh herbs such as thyme, tarragon and parsley.
1 glass dry white wine
Preheat the oven to 400°.
Coat the bottom of a large roasting pan with the oil. Arrange the leeks, garlic and fennel in an even layer that covers the bottom of the pan. Sprinkle the fennel seeds, salt, and pepper over the fennel, and place the fish on top. Cover the fish with the lemon slices, tomatoes, and parsley. Stuff remaining herbs inside cavity with a few lemon slices. Pour the wine around the fish, and season everything with salt and pepper.
Roast until a knife pierces through the flesh with no resistance, about 30 minutes. Remove from the oven, and let rest for 20 minutes. Serve warm.