- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 2 Times
Recipe
Ingredients
- Extra-virgin olive oil
- 2 fennel bulbs, cored and sliced paper-thin
- 2 teaspoons fennel seeds
- Kosher salt and freshly ground black pepper
- 1 whole black sea bass (about 4 pounds), gutted and scale
- 1 pint cherry tomatoes, halved
- 2 Meyer lemons, cut into very thin slices
- ½ cup chopped fresh flat-leaf parsley leaves
- 1 cup dry white wine
Directions
Preheat the oven to 400°F.
Coat the bottom of a large roasting pan with oil. Arrange the fennel in an even layer to cover the bottom of the pan. Sprinkle the fennel seeds over the fennel and season with salt and pepper.
Center the fish on top. Season the fish inside and out with salt and pepper. Scatter the tomatoes around the fish. Cover the fish with the lemon slices and parsley. Pour the wine around the fish and season everything with salt and pepper.
Roast until a knife pierces through the flesh of the fish with no resistance and the blade feels warm, about 30 minutes. Remove from the oven and let rest for 10 minutes. Serve at the table
© 2011 Jean-Georges Vongerichten
Note from Cookstr's Editors
Nutritional information includes 1 tablespoon of olive oil, and 1/8 teaspoon of added salt per serving.






niki_mill
04.01.13 Flag commentI was searching for a nice sea bass recipe for dinner tonight! Sweeeeet!
katherinemiller779
02.28.13 Flag commentThis looks delicious and I would love to try it. It would have been helpful if the recipe offered a couple of substitutes for the sea bass in case sea bass is not readily available in your area or the price of sea bass is prohibitively expensive.
tsbglj
02.28.13 Flag commentSEA BASS NOW RETAILS AT $25.00 @ POUND!
MAYBE LESS EXPENSIVE FOR THE NON 1% SHOULD BE FEATURED!