Roasted wild striped bass
Instructions:
- 2 bulbs fennel, with stalks and fronds
- 1 cup dry white wine
- 1 3/ 4 pounds wild striped bass fillets (each 1 to 1 ½ inches thick)
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
- Preheat the oven to 450ï€ F. Remove the stalks from the fennel bulbs; reserve the bulbs for another use. Remove the feathery fronds from the stalks, and reserve for garnish. Using a sharp knife, halve the stalks lengthwise. Arrange the stalks in the bottom of a 9 Ã—ï€ 13-inch baking dish; pour the wine over the stalks. Lay the fish fillets on top; drizzle with oil, and season with salt and pepper.
- Cover the pan tightly with foil. Roast until the fish is just cooked through and opaque throughout, 20 to 25 minutes. Divide the fish among serving plates, discarding the fennel stalks. Garnish with reserved fronds.
- SERVES 4