Description
This dish features roasted bass enhanced by the flavors of fennel and fat-back, creating a succulent and aromatic experience.
Ingredients
Scale
- 1 whole bass, cleaned
- 2 bulbs fennel, sliced
- 4 ounces fat-back, diced
- 1 lemon, sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a roasting pan, combine sliced fennel, fat-back, olive oil, thyme, salt, and pepper.
- Place the cleaned bass on top of the fennel mixture.
- Stuff the bass with lemon slices and sprinkle with additional salt and pepper.
- Roast in the preheated oven for about 25-30 minutes or until the fish flakes easily with a fork.
- Remove from oven and let rest for a few minutes before serving.
Notes
- For extra flavor, consider marinating the bass in lemon juice and herbs for an hour before cooking.
- Pair with a crisp white wine for a delightful meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg