← Back to Search Results
roasting European, Italian, mediterranean
Roasted Whole Sea Bass with Fennel, Meyer Lemons, and Cherry Tomatoes 

Photo by: John Kernick
Comments: 3
 

Recipe

Yield: Serves 4

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.

 

Nutritional Information

Nutrients per serving (% daily value)

464kcal (23%)
444mg (18%)
14g
5g
11g (17%)
0g
2g (11%)
4g
3g
139mg (46%)
3g
65g
181mg
1632mg
228mcg RAE (8%)
34mg (56%)
126mg (13%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • niki_mill

    04.01.13 Flag comment

    I was searching for a nice sea bass recipe for dinner tonight! Sweeeeet!

  • katherinemiller779

    02.28.13 Flag comment

    This 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 comment

    SEA BASS NOW RETAILS AT $25.00 @ POUND!

    MAYBE LESS EXPENSIVE FOR THE NON 1% SHOULD BE FEATURED!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
american-masala American Masala
by Suvir Saran
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
flavor Flavor
by Rocco DiSpirito
cooking-for-friends Cooking for Friends
by Gordon Ramsay
mom-a-licious Mom-a-Licious
by Domenica Catelli
martin-yans-china Martin Yan's China
by Martin Yan
cook-with-jamie Cook with Jamie
by Jamie Oliver
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?