Baked Striped Bass with Fennel and Pernod | Saveur
The addition of fennel in this preparation adds a richer dimension to this delicate fish.
Ingredients
- 4 whole farm-raised striped bass, 1 1⁄2 lbs. each, cleaned and scaled
- 1 bulb fennel, trimmed and very thinly sliced
- 1 tbsp. fennel seeds
- 1 tbsp. coarse salt
- Freshly ground white pepper
- Extra-virgin olive oil
- <sup>1</sup>⁄<sub>2</sub> cup Pernod, warmed
More Like This
Fennel & Citrus Roasted Striped Bass - Circulon Cookware
circulon.com
Whole Striped Bass Baked in a Crust of Salt | Saveur
saveur.com
Fennel and Citrus Roasted Striped Bass – Anolon
anolon.com
Striped Bass with Salsa Verde | Saveur
saveur.com
Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives Recipe | Epicurious
epicurious.com
Salt-Baked Whole Striped Bass Recipe | Alton Brown
altonbrown.com
Baked Striped Bass Recipe from USA | Delicious and Healthy Seafood Dish
excitedfood.com
Striped Bass Stuffed with Swordfish and Shrimp | Saveur
saveur.com