Striped Bass With Fennel Over Sautéed Spinach Recipe

Name: Striped Bass With Fennel Over Sautéed Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Relish:; 4 cups diced fennel bulb (about 1 pound); 2 cups diced red onion; 2 teaspoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; Cooking spray; 2 teaspoons sugar; 2 teaspoons capers, drained; 1 tablespoon balsamic vinegar; Bass:; 8 (6-ounce) striped bass fillets without skin; 2 teaspoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; Spinach:; 2 teaspoons olive oil; 6 garlic cloves, thinly sliced; 2 pounds fresh spinach, trimmed; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

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

1
Preheat oven to 450u00b0.
2
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 450u00b0 for 30 minutes or until lightly browned, stirring once. Place fennel mixture in a bowl; stir in sugar, capers, and vinegar.
3
Preheat grill to medium-high heat.
4
To prepare fish, place striped bass fillets on grill rack coated with cooking spray. Brush fillets evenly with 2 teaspoons olive oil; sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Keep warm.
5
To prepare spinach, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic; cook 2 minutes or until golden, stirring frequently. Add half of spinach, and cook 1 minute, stirring constantly. Add remaining spinach; cook 2 minutes or until wilted, stirring frequently. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
6
Place 1/2 cup spinach mixture on each of 8 plates; top each with 1 fillet and about 1/4 cup relish.

401

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 21 ingredients. The key ingredients include: Relish:, 4 cups diced fennel bulb (about 1 pound), 2 cups diced red onion, 2 teaspoons olive oil, and more.

Yes, Striped Bass With Fennel Over Sautéed Spinach falls under the Vegetarian 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.

Striped Bass With Fennel Over Sautéed Spinach

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