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.