|
Here is a recipe that you might have seen in a health and diet section in barnes and noble stores:
Striped bass w/ fennel and tomatoes.
Prep time: 15 mins
Bake time: 26 minutes
6 servings
1 small fennel bulb
2 tablespoon olive oil, divided
1 red pepper, cut into thin strips
1 med onion, halved and thinly sliced
4 plum tomatoes, seeded and chopped.
3 garlic cloves, pushed through a press
1 teaspoon salt, divided
3/4 teaspoon dried thyme
1/2 tsp pepper
1/4 cup dry wine or water
6 skinned striped bass fillets (2 1/2 lbs total)
1 tablespoon pernod (optional0
1)heat oven at 400 degrees, cut fewnnel bulb in half lengthwise. remove the center core and cut bulb and 2 in of stalk into thin slices. save teathery tips for ganrish.
2) in 9-inch-by-13-inch baking dish, toss fennel slices w/ 1 tablespoon oil, red pepper, onion, tomatoes, garlices, 1/2 tablespoon salt, thyme and pepper until evenly coated. make 20 mins, stirring occasionally during baking time.
3) pour wine over vegetables. arrange fish fillets in a single layer over vegetables, sprinkle w/ remaining salt and addittional black pepper, if desired. sprinkle fish w/ pernod and remaining tablespoon of oil.
4)bake 10-15 minutes more until fish is cooked through.
|
Hybrid Mode
