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Roasted Hot or Cold Whole Striped Bass with Fennel

Roasted Hot or Cold Whole Striped Bass with Fennel Recipe

  • A 10-pound line-caught striped bass, about 5½ pounds after cleaning, with head and tail removed and reserved to make stock
  • Coarse salt and freshly ground pepper
  • 4 shallots, sliced
  • 4 cloves garlic, sliced
  • ¾ cup finely sliced fennel tops (stalks with a few leaves)
  • 1 small onion, sliced
  • 1 stalk celery, sliced
  • 2 carrots, peeled and sliced thin
  • 3 tablespoons extra virgin olive oil
  • 1 cup good-quality dry white wine
  • 2 cups Fish Stock (made with bass trimmings)
  • ½ cup Fish Stock
  • 4 tablespoons arrowroot
  • ½ cup heavy cream
  • 1 tablespoon chopped fennel tops or fresh dill
  • Lemon juice
  • 1 recipe Tomato Vinaigrette
  • For hot fish: a double recipe of Braised Fennel
  • For cold fish: Spicy Fennel and Cabbage Slaw, lemon slices
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 469kcal (23%)
Total Fat 19g (28%)
Saturated Fat 6g (29%)
Cholesterol 270mg (90%)
Total Carbohydrate 9g
Dietary Fiber 1g
Sugars 2g
Protein 58g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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