Sea Bass over Fennel and Peppers

STORY

Occasionally, when I have friends over, I’ll go the extra mile and make a really pretty dinner, even if it’s a bit complicated. I don’t mind… especially if the friends are special. This recipe comes from one of my favorite cookbooks/encyclopedias is the The World Encyclopedia of Fish and Shellfish by Kate Whiteman, but, alas, it is out of a print.

And since you can’t buy the book, I decided to share the recipe with you. With a couple of adjustments, of course! I think it’s the perfect recipe because it’s healthy and light (won’t wreck your friends’ diets), but rich in color, texture, and flavor. Try it at your next dinner party…for your friends who aren’t afraid of eating whole fish. If they are, you can substitute sea bass filets.

Serves 4.

RECIPE

• Prep Time: 10 minutes
• Cook Time: ~45 minutes – 1 hour
• Total Time: ~55 minutes – 1 hour, 10 minutes

TOOLS

• medium sized pot
• metal strainer or colander
• oven, preheated to 400°F (200°C)
• roasting pan
• mixing bowl

INGREDIENTS

4 fennel bulbs, trimmed, cut into quarters (remove core)

10 cherry tomatoes, sliced in half

8 anchovy fillets packed in oil, cleaned and drained

2/3 cup of chicken or fish stock

pinch of saffron, soaked in 2 tbsp of hot water in a mixing bowl

1 red bell pepper, seeded and sliced

1 yellow bell pepper, seeded and sliced

4 garlic cloves, chopped

2 tsp of dried marjoram

2 tbsp of olive oil

1 sea bass, about 4 lb (cleaned and scaled)

1/2 tsp of kosher salt, 1/4 tsp of fresh ground black pepper

chopped basil for garnish

METHOD

1. Fill a medium sized pot with water (slightly salted) and bring to a boil.
2. Add fennel to boiling water and boil for five minutes (fennel will be almost tender).
3. Drain fennel and place in an large oven safe roasting pan, lined in foil.
4. Spoon tomatoes and anchovy filets over the fennel.
5. Lay red and yellow pepper slices around the fennel.
6. Pour chicken or fish stock into the bowl filled with saffron water and combine.
7. Pour liquid  over vegetables.
8. Sprinkle chopped garlic and 1 tsp of dried marjoram on the vegetables and drizzle with 1 tbsp of olive oil.
9. Place vegetables in the oven, and roast for 15 minutes.
10. While vegetables are roasting, add salt and pepper to the sea bass, generously seasoning the cavity.
11. After 15 minutes, remove the vegetables from the oven.
12. Add place sea bass over the vegetables, and sprinkle 1 tsp of dried marjoram over the fish and drizzle with 1 tbsp of olive oil.
13. Place fish back into the oven, and cook for 30 – 40 minutes (until flesh is flaky and easy to pierce with a knife).
14. Garnish with sliced basil and serve.