Description
Loup au Fenouil
Ingredients
- 2 2-pound whole striped bass, cleaned, scaled
- 3 tablespoons olive oil
- 1 1/2 tablespoons fennel seeds, coarsely crushed
- 1/2 cup anise-flavored liqueur (such as Pernod)
- 1 1/2 pounds fennel bulbs, halved lengthwise, cored, thinly sliced crosswise, fronds reserved
- Lemon wedges
Directions
- Preheat oven to 425°F. Brush 15 x 10 x 2-inch baking dish with olive oil. Rub fish inside and out with 1 tablespoon oil and sprinkle with salt and pepper. Sprinkle fish cavities with crushed fennel seeds. Arrange fish in prepared baking dish; drizzle with 1/2 cup Pernod. Cover tightly with foil. Bake until fish is almost cooked through, about 25 minutes. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add sliced fennel and saut
until tender, about 10 minutes. Season to taste with salt and pepper.
- Sprinkle sautéed fennel over fish. Bake uncovered until fish is opaque, about 5 minutes longer. Garnish fish with reserved fennel fronds. Serve hot with lemon wedges.
