| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Striped bass, (4 pound) gutted, scaled, gills and fins removed |
| 1 |
|
Fennel bulb |
| 3/4 |
c |
Dry white wine |
| 2 |
ts |
Coriander seeds |
| 2 |
tb |
Extra virgin olive oil |
|
|
Salt and pepper |
| 4 |
|
Tomatoes, peeled, seeded, and cut into 1/2-inch chunks |
INSTRUCTIONS
Scrape off any scales adhering to the fish and refrigerate. Cut the
feathery green fronds off the fennel and reserve. Cut off the stalks at the
top of the bulb and discard. Peel the tough, stringy fiber off the outside
with a vegetable peeler and then cut the fennel into 8 wedges. Simmer the
wedges in a non aluminum pan with the white wine, coriander seeds, olive
oil, and salt and pepper over low heat until they soften but retain some
crunch, about 20 minutes. Cool the liquid. Preheat the oven to 375 degrees
F. Rinse and dry the fish, season with salt and pepper, and slide it into
an oven roasting bag. If the fish is too large, you can cut off his head,
but avoid this; a headless fish is less dramatic. Put all the ingredients
from cooking fennel, including any liquid, in the bag with the fish. Season
the tomatoes with salt and pepper and place in the bag along with the
reserved fennel fronds. Push down along the bag to squeeze out excess air
and seal the bag at one end with string.
Carefully place the bag with the fish in an oval baking dish or on a sheet
pan (it is easier to bake fish on something you can take straight to the
table) and bake for about 15 minutes per inch of thickness. Cut the bag
open at the table and serve with fennel and chopped tomatoes.
Yield: 4 servings
NOTES : Recipe courtesy of Fish & Shellfish, by Jim Peterson
Recipe by: Cooking Live Show #CL8851 Posted to MC-Recipe Digest V1 #546 by
Angele Freeman <jfreeman@netusa1.net> on Apr 3, 1997
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