Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives

Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives
Photo by Patricia Heal

Ingredients

  • ¾ cup fresh Italian parsley
  • ½ cup oil-cured black olives
  • 2 cups dry white wine
  • 1 pound cherry tomatoes
  • 1 cup (about) extra-virgin olive oil
  • 6 large garlic cloves
  • 3 1 1/4- to 1 1/2-pound whole striped bass, cleaned, gutted, scaled
  • + 3 more ingredients
    • 2 large fresh fennel bulbs with fronds attached
    • 1 large red onion
    • ¼ cup (about) all-purpose flour

Position rack in center of oven and preheat to 400°F. Boil wine in medium saucepan until reduced to 1 cup, about 5 minutes. Remove from heat and reserve. Generously brush 18x12x1-inch baking sheet with olive oil. Arrange fennel slices in single layer on prepared baking sheet. Top with onion slice...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network