Reviews Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Back to Broiled Striped Bass With Tomatoes and Fennel All Reviews for Broiled Striped Bass With Tomatoes and Fennel - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Broiled Striped Bass With Tomatoes and Fennel Credit: David Malosh Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 1 1/2 pounds skinless striped-bass fillet 2 teaspoons grated garlic (from 2 to 3 cloves) 1 teaspoon dried oregano Finely grated zest of 1 lemon (about 2 teaspoons), plus 1 tablespoon lemon juice Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, divided 1 large bulb fennel, with stalks and fronds (about 3/4 pound) 1 pint cherry or grape tomatoes 1/2 cup brine-cured black olives, such as Kalamata
Gallery Broiled Striped Bass With Tomatoes and Fennel Credit: David Malosh
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Gallery
Broiled Striped Bass With Tomatoes and Fennel Credit: David Malosh
Broiled Striped Bass With Tomatoes and Fennel
Credit: David Malosh
Broiled Striped Bass With Tomatoes and Fennel
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 pounds skinless striped-bass fillet 2 teaspoons grated garlic (from 2 to 3 cloves) 1 teaspoon dried oregano Finely grated zest of 1 lemon (about 2 teaspoons), plus 1 tablespoon lemon juice Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, divided 1 large bulb fennel, with stalks and fronds (about 3/4 pound) 1 pint cherry or grape tomatoes 1/2 cup brine-cured black olives, such as Kalamata
Directions
Preheat broiler with rack about 8 inches from heating element. Make diagonal slashes 1/4 inch deep at 2-inch intervals across flesh side of fish. Stir together garlic, oregano, lemon zest and juice, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil; spread on both sides of fish, rubbing into slashes. Cut fennel stalks from bulb; reserve 1/4 cup of picked fronds. Place stalks lengthwise on a rimmed baking sheet. Top with fish, slashed side up.
Cut fennel bulb in half lengthwise; remove and discard core. Thinly slice bulb lengthwise and toss with tomatoes, olives, remaining tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread evenly around fish. Broil until fish is just cooked and opaque throughout and vegetables are charred in places, 8 to 10 minutes. (If they begin to blacken, tent with foil.) Divide fish and vegetables among 4 plates; garnish with fennel fronds.
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Broiled Striped Bass With Tomatoes and Fennel
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Broiled Striped Bass With Tomatoes and Fennel
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
