Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives

Name: Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters (about) all purpose flour; 454 grams cherry tomatoes, halved; 473 milliliters dry white wine; 2 larges fresh fennel bulbs with fronds attached, trimmed; bulbs quartered lengthwise, then thinly sliced; fronds chopped and reserved for garnish; 6 larges garlic cloves, peeled, crushed, divided; 118 milliliters oil-cured black olives, pitted, halved; 237 milliliters (about) extra-virgin olive oil; 177 milliliters chopped fresh Italian parsley, divided; 710 milliliters large red onion, halved lengthwise through root end, thinly sliced (about; 2 kilograms whole striped bass, cleaned, gutted, scaled

You can never have too many main course recipes, so give Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives a try. This recipe serves 6. One serving contains 455 calories, 53g of protein, and 12g of fat. A mixture of all purpose flour, fennel bulbs, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Position rack in center of oven and preheatto 400°F. Boil wine in medium saucepanuntil reduced to 1 cup, about 5 minutes.

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Wine

Equipment you will use

Oven

Remove from heat and reserve.

Generously brush 18x12x1-inch bakingsheet with olive oil. Arrange fennel slices insingle layer on prepared baking sheet. Topwith onion slices in single layer.

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Olive Oil

Fennel

Onion

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Baking Sheet

Sprinklewith salt and freshly ground black pepper.

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Ground Black Pepper

Salt

Drizzle 4 tablespoons oil over vegetables.

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Vegetable

Cooking Oil

Rinse fish inside and out; pat dry withpaper towels.

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Fish

Sprinkle fish inside and outwith salt and freshly ground black pepper.Lightly dust outside of fish with flour.

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Ground Black Pepper

All Purpose Flour

Fish

Salt

Pourenough olive oil into extra-large skillet toreach depth of 1/4 inch; heat over medium-highheat until oil is very hot. Workingwith 1 fish at a time, add fish to skillet andfry until golden crust forms on skin, about3 minutes per side. Carefully place fishatop vegetables on baking sheet. Gentlystuff cavity of each fish with 2 crushedgarlic cloves, then 1/4 cup chopped parsley.

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Vegetable

Olive Oil

Parsley

Clove

Crust

Fish

Cooking Oil

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Baking Sheet

Frying Pan

Pour reserved wine over vegetableson baking sheet.

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Wine

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Baking Sheet

Roast fish uncovered until vegetablesbegin to soften, 35 to 40 minutes. Scattertomato halves and olives around fish; bakeuntil fish is just cooked through, about15 minutes longer.

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Olives

Fish

Transfer fish to largeplatter; cover with foil to keep warm.Increase oven temperature to 475°F.Continue to bake vegetables uncovereduntil tender and tomatoes are very softand beginning to color in spots, about 15minutes longer.

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Vegetable

Tomato

Fish

Equipment you will use

Oven

Aluminum Foil

Arrange vegetable mixture aroundfish on platter.

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Vegetable

Drizzle with 2 tablespoonsoil.

Sprinkle chopped fennel fronds overfish and serve.

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Fennel

An Italian Primitivo (a redvarietal similar to Zinfandel) would be great withthe fish and the pasta. Donatella prefers Primitivodi Manduria, a fruity, spicy style of red producedin Manduria, which is a city (as well as an area) insouthern Puglia. She suggests the 2007 Feudi di SanGregorio “Ognissole” Primitivo di Manduria (Italy,$18), a balanced wine with aromas of cherries andstrawberries and a spicy finish. If you can't findthat specific bottle, look for the 2007 Vinosia Salento

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Wine

Cherries