Description
A delicious and savory fish dish featuring roasted bass paired with the unique flavor of fennel and fat-back.
Ingredients
Scale
- 1 whole bass, cleaned and scaled
- 2 tablespoons olive oil
- 1 bulb fennel, sliced
- 4 ounces fat-back, diced
- 2 cloves garlic, minced
- 1 lemon, sliced
- 1 bunch fresh dill
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a roasting pan, arrange the sliced fennel and garlic.
- Rub the bass with olive oil, salt, and pepper, then place it over the fennel.
- Stuff the cavity of the bass with lemon slices and fresh dill.
- Top the bass with diced fat-back for flavor.
- Roast in the oven for about 30-35 minutes, until the fish is cooked through and flakes easily.
- Serve with the roasted fennel and juices from the pan.
Notes
- Ensure the bass is fresh for the best flavor.
- Adjust cooking time based on the size of the fish.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg