Striped Bass with Fennel over Sautéed Spinach

Striped Bass with Fennel over Sautéed Spinach
Photo by www.myrecipes.com

Ingredients

  • 2 teaspoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons capers, drained
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray
  • 2 cups diced red onion
  • ½ teaspoon salt
  • + 35 more ingredients
    • 2 teaspoons olive oil
    • 2 pounds fresh spinach, trimmed
    • 2 teaspoons olive oil
    • 1 tablespoon balsamic vinegar
    • ½ teaspoon freshly ground black pepper
    • 6 garlic cloves, thinly sliced
    • ½ teaspoon salt
    • ½ teaspoon salt
    • 2 teaspoons olive oil
    • 4 cups diced fennel bulb (about 1 pound)
    • 2 cups diced red onion
    • 8 (6-ounce) striped bass fillets without skin
    • ½ teaspoon salt
    • Relish:
    • 2 pounds fresh spinach, trimmed
    • ½ teaspoon freshly ground black pepper
    • 2 teaspoons olive oil
    • Cooking spray
    • ¼ teaspoon freshly ground black pepper
    • Spinach:
    • Bass:
    • 2 teaspoons capers, drained
    • ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 2 teaspoons olive oil
    • Bass:
    • ½ teaspoon freshly ground black pepper
    • Spinach:
    • 2 teaspoons sugar
    • 4 cups diced fennel bulb (about 1 pound)
    • ½ teaspoon salt
    • 2 teaspoons sugar
    • 8 (6-ounce) striped bass fillets without skin
    • Relish:
    • 6 garlic cloves, thinly sliced

Preheat oven to 450°. To prepare relish, combine first 5 ingredients, tossing well to coat. Arrange fennel mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until lightly browned, stirring once. Place fennel mixture in a bowl; stir in sugar, c...

View full recipe at My Recipes

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