Baked Striped Bass with Fennel and Pernod
The addition of fennel in this preparation adds a richer dimension to this delicate fish.
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Cooking tools:
- Pastry brush
- Matches
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Measuring spoon
- Measuring cup
- Saucepan
- Serving platter
- Plate
- Paring knife
- Spoon
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
- 1⁄2 cup Pernod, warmed
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