Description
A delicious recipe combining the flavors of roasted bass with fennel and fat-back for a savory dish.
Ingredients
Scale
- 1 whole bass, cleaned and scaled
- 1 bulb of fennel, sliced
- 4 ounces fat-back, diced
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 lemon, sliced
- Fresh herbs (such as thyme or parsley)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a roasting pan, combine sliced fennel, garlic, and diced fat-back.
- Drizzle with olive oil and season with salt and pepper.
- Place the cleaned bass on top of the fennel mixture.
- Stuff the cavity of the fish with lemon slices and fresh herbs.
- Roast in the oven for 25-30 minutes or until the fish is cooked through and flakes easily.
- Serve hot with additional lemon wedges if desired.
Notes
- This dish pairs well with a light salad or roasted vegetables.
- Adjust the seasoning to taste, adding more herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 75mg