Description
Deliciously roasted bass with the flavors of fennel and fat-back for a rich and savory dish.
Ingredients
Scale
- 2 pounds whole bass
- 1 bulb fennel, sliced
- 4 ounces fat-back, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a baking dish, scatter fennel and fat-back.
- Place the bass on top and drizzle with olive oil.
- Season with garlic, salt, and pepper.
- Bake for 25-30 minutes, until the fish is cooked through.
- Serve hot with the roasted fennel.
Notes
- Make sure the bass is fresh for best flavor.
- Adjust seasonings 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: 120mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg