Mediterranean Sea Bass with Fennel and Pernod
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Ingredients
| 2 lbs. | sea bass, filleted | | 2 | bobs of fennel | | 1/2 cup | extra virgin olive oil | | 3/4 cup | Pernod® | | 1 | garlic clove | | 2 pieces | star anise | | 1/2 cup | pitted black olives | | 2 tbsp. | dill | | 1 dash | of salt | | 1 dash | of pepper |
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Instructions
Season the sea bass filet with salt and pepper and rub it with extra virgin olive oil. Remove the stalks from the bulb of fennel. Rinse and split in half.
Slice the fennel bulb thinly and place it in a baking dish. Add the star anise, sea bass filet, the garlic clove with the skin on and the Pernod®. Cover the top of the baking dish with aluminum foil, sealing the edge. Place the baking dish on the stove until the aluminum foil begins to pop from the internal steam. Bake at 450 degrees Farenheit for 7 minutes.
Remove the aluminum foil and the olives and sprinkle with the freshly chopped dill. Serve the sea bass filet with the fennel garnish and the cooking liquid.
Author's Comments
Pernod and fennel's slight sweetness complement each other perfectly, and the flavor of the sea bass benefits greatly from the marriage.
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