Description
A delicious roasted bass dish featuring the unique flavors of fennel and fat-back.
Ingredients
Scale
- 1 whole bass
- 2 bulbs of fennel, sliced
- 4 ounces fat-back, diced
- 2 cloves garlic, minced
- 1 lemon, sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a large baking dish, arrange the sliced fennel and spread the diced fat-back on top.
- Place the bass on top of the fennel and fat-back.
- Season with minced garlic, lemon slices, olive oil, salt, and pepper.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10-15 minutes until the fish is cooked through and flakes easily.
Notes
- Consider pairing with a crisp white wine.
- For added flavor, marinate the bass in herbs before roasting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bass
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg