Fennel Baked Sea Bass

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Firstly, this post is long overdue and I must apologize for my lack of absence over the last few months. You see I love cooking and sharing all of my recipes with you guys, there’s really nothing I’d rather do more, but the stork dropped by for a visit and blessed me with terrible nausea, acid reflux and yup, you guessed it…. a baby. A baby that unlike it’s parents, hasn’t seemed to like food very much and refuses to let it’s mom enjoy more than one bite of well, anything really! But here I am, pushing it aside, telling it who’s boss and jumping right back on this bandwagon of a food blog. Please bear with me while I ease my stomach back into it!

Summer is almost here. Thats usually when we all go into freak out mode and decide at the last minute that we need to go on a diet and lose X amount of pounds. One perk of this pregnancy is that unlike all of you, I don’t have to run for the diet handbook this summer. I am however incredibly scared of gaining 60 plus pounds, and ending up in the body of a beached whale
that none of you recognize, so I think it’s safest if I try to eat healthily… at least until my willpower takes over and eventually transforms me into that whale.

So, in the spirit of being healthy, here’s a favorite of mine which is perfect for 4-5 people; baked sea bass stuffed with lemon, fennel and fresh herbs. It may look daunting to those of you who are not so familiar with making fish but it really is an easy one to make, and it looks impressive too. Just make sure that you get your fishmonger, or that nice man at the fish counter in the grocery, to gut and clean out the fish for you. That’s not a job that you or I want to start taking on.

Fennel & Lemon Baked Sea Bass

  • Prep Time: 10m
  • Cook Time: 35m
  • Total Time: 45m
  • Serves: 4

Ingredients

  • 1 pound whole sea bass
  • 2 tablespoons olive oil
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 3 cloves of garlic, in skin
  • 3 lemons, sliced into rounds
  • 1 fennel bulb, thinly sliced
  • 1 onion, sliced into thin rounds
  • 1 pinch salt and pepper

Instructions

  1. Preheat oven to 375 F.
  2. Wash the fish and pat dry. Set on a baking sheet with parchment paper or a large pyrex. Rub the fish all over with salt and pepper, inside and out.
  3. Place a layer of onions and fennel on the bottom of the baking sheet then place the fish on top. Stuff with the remaining fennel, onions, garlic, lemon slices, and fresh herbs. Drizzle with olive oil.
  4. Place the fish in the oven and bake for 30-35 minutes until cooked through. You can place a knife into the fish and see if its evenly cooked, white and flaky.
  5. Serve with all of the vegetables and lemon wedges on the side.

What do you think? Let me know!