Wild Striped Bass Braised with Fennel

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter

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 min. 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 min.) 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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Monahan's Seafood

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