Mediterranean Sea Bass With Fennel And Pernod Recipe

Name: Mediterranean Sea Bass With Fennel And Pernod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs sea bass (filleted); 2 fennel bulbs; 1/2 cup extra virgin olive oil; 3/4 cup Pernod; 1 garlic clove; 2 pieces star anise; 1/2 cup pitted black olives; 2 tablespoons dill; 1 dash salt; 1 dash pepper

Servings: persons

1
Season the sea bass filet with salt and pepper and rub it with extra virgin olive oil. Remove the stalks from the bulb of fennel. Rinse and split in half.
2
Slice the fennel bulb thinly and place it in a baking dish. Add the star anise, sea bass filet, the garlic clove with the skin on and the Pernod(R). Cover the top of the baking dish with aluminum foil, sealing the edge. Place the baking dish on the stove until the aluminum foil begins to pop from the internal steam. Bake at 450 degrees Farenheit for 7 minutes.
3
Remove the aluminum foil and the olives and sprinkle with the freshly chopped dill. Serve the sea bass filet with the fennel garnish and the cooking liquid.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs sea bass (filleted), 2 fennel bulbs, 1/2 cup extra virgin olive oil, 3/4 cup Pernod, and more.

Yes, Mediterranean Sea Bass With Fennel And Pernod falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Sea Bass With Fennel And Pernod

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