Roasted Bass with Potatoes, Onions and Fennel

Name: Roasted Bass with Potatoes, Onions and Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams fennel bulb—halved lengthwise, cored and very thinly sliced crosswise; 4 larges Idaho potatoes, scrubbed but not peeled, sliced crosswise 1/3 inch thick; 2 Tbsps fresh lemon juice; 59 milliliters extra-virgin olive oil; 8 servings Pure olive oil, for frying; 2 red bell peppers, thinly sliced; 8 servings Salt and freshly ground black pepper; 1 teaspoon sesame seeds, preferably unhulled; 1 kilograms skinless striped bass fillets, 1 1/2 inches thick; 59 milliliters water; 4 larges white onions, thinly sliced

Roasted Bass with Potatoes, Onions and Fennel is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe makes 8 servings with 381 calories, 34g of protein, and 13g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up water, olive oil, lemon juice, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat 1/4 cup of the extra-virgin olive oil in a large saucepan.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Sauce Pan

Add the onions, cover and cook over low heat, stirring occasionally, until softened but not browned, about 20 minutes.

Ingredients you will need

Onion

Add the bell peppers and water, cover and cook, stirring occasionally, until the vegetables are very tender, about 20 minutes. Season with salt and black pepper.

Ingredients you will need

Salt And Pepper

Bell Pepper

Vegetable

Water

In a large skillet, heat 1/8 inch of the pure olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add half of the potato slices in a single layer and cook over moderately high heat until nicely browned on the bottom, about 5 minutes. Turn and cook until golden on the second side, about 3 minutes.

Ingredients you will need

Potato

Transfer the potato slices to a baking sheet lined with paper towels to drain. Repeat with the remaining potatoes, reducing the heat to moderately low if the oil gets too hot. Wipe out the skillet.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

Frying Pan

Preheat the oven to 45

Equipment you will use

Oven

Add 1/8 inch of the pure olive oil to the skillet and heat. Season the bass fillets with salt and black pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Bass

Equipment you will use

Frying Pan

Add 4 of the fillets to the skillet and brown them on 1 side over moderately high heat, about 3 minutes. Turn and cook until firm on the second side, about 1 minute; transfer the fillets to a large baking sheet. Repeat with the remaining fish.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Frying Pan

Grease a large roasting pan with pure olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Roasting Pan

Remove the paper towels from the baking sheet and bake the potatoes for about 5 minutes or until heated through. Season the potatoes with salt and black pepper. Arrange them, overlapping around the edge of the roasting pan.

Ingredients you will need

Salt And Pepper

Potato

Equipment you will use

Baking Sheet

Paper Towels

Roasting Pan

Oven

Reheat the onions and bell peppers, then spread the mixture in a neat square inside the potato border in the roasting pan. Set the fish fillets on the onion mixture, browned side up, and bake for about 20 minutes, or until the fish is just cooked through, the potatoes are crisp and the onion mixture is bubbling.

Ingredients you will need

Bell Pepper

Fish

Potato

Onion

Spread

Equipment you will use

Roasting Pan

Oven

Meanwhile, in a medium bowl, toss the fennel with the remaining 2 tablespoons of extra-virgin olive oil and the lemon juice. Season with salt and black pepper and stir in the sesame seeds.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Sesame Seeds