Description
A flavorful roasted bass dish complemented with fennel and fat-back.
Ingredients
Scale
- 1 whole bass, cleaned
- 2 tablespoons olive oil
- 2 fennel bulbs, sliced
- 4 ounces fat-back, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a large roasting pan, toss the sliced fennel with olive oil, salt, and pepper.
- Place the bass on top of the fennel and scatter the diced fat-back over the fish.
- Roast in the oven for about 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve with lemon wedges.
Notes
- For a crispy skin, broil the bass for the last 5 minutes of cooking.
- Adjust seasoning according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg