Description
A delicious roasted bass recipe featuring fennel and fat-back that elevates the flavors to new heights.
Ingredients
Scale
- 1 whole bass
- 2 cups sliced fennel
- 4 ounces fat-back
- 2 tablespoons olive oil
- 1 lemon, sliced
- Fresh herbs (such as thyme and parsley)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large baking dish, arrange the sliced fennel.
- Place the bass on top of the fennel and rub it with olive oil, salt, and pepper.
- Lay the fat-back over the top of the fish.
- Insert lemon slices and fresh herbs inside the cavity of the fish.
- Roast in the oven for 25-30 minutes or until the fish is cooked through.
- Let it rest for a few minutes before serving.
Notes
- For extra flavor, consider brining the bass for a few hours before cooking.
- Serve with a side of roasted vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg