Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives Recipe

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Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives
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Ingredients
10
Count
Nutrition
749
Calories
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Ingredients:

Directions:

  1. Position rack in center of oven and preheat to 400°F. Boil wine in medium saucepan until reduced to 1 cup, about 5 minutes. Remove from heat and reserve.
  2. Generously brush 18x12x1-inch baking sheet with olive oil. Arrange fennel slices in single layer on prepared baking sheet. Top with onion slices in single layer. Sprinkle with salt and freshly ground black pepper. Drizzle 4 tablespoons oil over vegetables.
  3. Rinse fish inside and out; pat dry with paper towels. Sprinkle fish inside and out with salt and freshly ground black pepper. Lightly dust outside of fish with flour. Pour enough olive oil into extra-large skillet to reach depth of 1/4 inch; heat over medium-high heat until oil is very hot. Working with 1 fish at a time, add fish to skillet and fry until golden crust forms on skin, about 3 minutes per side. Carefully place fish atop vegetables on baking sheet. Gently stuff cavity of each fish with 2 crushed garlic cloves, then 1/4 cup chopped parsley. Pour reserved wine over vegetables on baking sheet.
  4. Roast fish uncovered until vegetables begin to soften, 35 to 40 minutes. Scatter tomato halves and olives around fish; bake until fish is just cooked through, about 15 minutes longer. Transfer fish to large platter; cover with foil to keep warm. Increase oven temperature to 475°F. Continue to bake vegetables uncovered until tender and tomatoes are very soft and beginning to color in spots, about 15 minutes longer.
  5. Arrange vegetable mixture around fish on platter. Drizzle with 2 tablespoons oil. Sprinkle chopped fennel fronds over fish and serve.
  6. What to drink: An Italian Primitivo (a red varietal similar to Zinfandel) would be great with the fish and the pasta. Donatella prefers Primitivo di Manduria, a fruity, spicy style of red produced in Manduria, which is a city (as well as an area) in southern Puglia. She suggests the 2007 Feudi di San Gregorio “Ognissole” Primitivo di Manduria (Italy, $18), a balanced wine with aromas of cherries and strawberries and a spicy finish. If you can't find that specific bottle, look for the 2007 Vinosia Salento Primitivo (Italy, $10), a juicy, fragrant red wine with honey notes.
  7. Per serving: 440.0 kcal calories, 41.3 % calories from fat, 20.2 g fat, 3.4 g saturated fat, 98.6 mg cholesterol, 17.1 g carbohydrates, 4.3 g dietary fiber, 3.5 g total sugars, 12.7 g net carbohydrates, 46.8 g protein Nutritional analysis provided by Bon Appétit
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 749.5 Kcal (3138 kJ)
Calories from fat 544.58 Kcal
% Daily Value*
Total Fat 60.51g 93%
Cholesterol 90.7mg 30%
Sodium 112.81mg 5%
Potassium 782.5mg 17%
Total Carbs 15.75g 5%
Sugars 4.16g 17%
Dietary Fiber 2.87g 11%
Protein 22.73g 45%
Vitamin C 27.9mg 47%
Iron 2.1mg 12%
Calcium 73mg 7%
Amount Per 100 g
Calories 185.02 Kcal (775 kJ)
Calories from fat 134.44 Kcal
% Daily Value*
Total Fat 14.94g 93%
Cholesterol 22.39mg 30%
Sodium 27.85mg 5%
Potassium 193.17mg 17%
Total Carbs 3.89g 5%
Sugars 1.03g 17%
Dietary Fiber 0.71g 11%
Protein 5.61g 45%
Vitamin C 6.9mg 47%
Iron 0.5mg 12%
Calcium 18mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.5
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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