Striped Bass with Fennel and Tomatoes
5.7g
Net Carbs
36.1g
Protein
8.5g
Fat
2.5g
Fiber
265
Calories
Ingredients:
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Sweet Red Peppers
- 2 fluid ounces Sauvignon Blanc Wine
- 2 1/2 pounds Sea Bass (Mixed Species)
- 1/2 teaspoon Black Pepper
- 1 teaspoon Salt
- 1 bulb Fennel Bulk
- 2 tablespoons Extra Virgin Olive Oil
- 3/4 teaspoon leaf Dried Thyme Leaves
- 1 medium Red Onion
- 4 italian tomatoes Red Tomatoes
- 1 1/2 teaspoons Garlic
Directions:
- Heat oven to 400°F. Cut fennel bulb in half lengthwise. Remove center core, cut bulb and 2 of stalks into thin slices. Save feathery tips for garnish.
- In a 9 x 13 baking dish, toss 1 tablespoon oil, fennel slices, red pepper, onion, tomatoes, garlic, half the salt(1/2-teaspoon), thyme, and pepper until evenly coated.
- Bake 20 minutes, stirring occasionally during baking time. Pour wine over vegetables; mix in.
- Arrange fillets in a single layer over vegetables, sprinkle with remaining salt and additional black pepper, if desired.
- Sprinkle fish with Pernod (if available) and remaining tablespoon of oil.
- Bake 10 to 15 minutes more, until fish is cooked through.
