Description
A delicious roasted bass recipe flavored with fennel and fat-back.
Ingredients
Scale
- 1 whole bass
- 2 fennel bulbs
- 4 ounces fat-back, diced
- 2 lemons, sliced
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- fresh herbs for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the bass and make diagonal cuts on both sides.
- Season the inside and outside of the fish with salt and pepper.
- Stuff the fish with sliced lemons and fennel pieces.
- Place the diced fat-back on top of the fish.
- Drizzle with olive oil.
- Wrap the fish in foil and place on a baking sheet.
- Bake in the preheated oven for 25-30 minutes, or until the fish flakes easily with a fork.
- Garnish with fresh herbs before serving.
Notes
- Can substitute fat-back with pancetta or bacon for different flavor.
- This recipe pairs well with a side of roasted vegetables.
- 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: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg