Baked Sea Bass with Wild Fennel Cooking Recipe – Bramino Alforno Con Finocchietto Recipe
Serves 4
Preparation time: 40-50 minutes
Cooking time: 30-40 minutes
Ingredients
- 1 or 2 sea bass, weighing approximately
- 4 lb. (1.8 kg) in total
- 1 clove garlic
- A few sprigs of parsley
- 2 tablespoons olive oil
- A few fronds and seeds of wild fennel
- ⅓ cup (⅔ oz./20 g) bread crumbs
- Scant ¾ cup (150 ml) white wine
- Salt, pepper
Cooking Method
- Peel the garlic and slice finely.
- Wash the parsley, remove the stalks, and chop half of it.
- Wash and cut the fish, and then make two diagonal incisions on each side.
- Insert some garlic slices and the remaining sprigs of parsley in the incisions and in the belly cavity.
- Mix the olive oil and chopped parsley together and season with salt and pepper.
- Crush the fennel seeds to a powder in a mortar, and mix with the bread crumbs.
- Preheat the oven to 350°F (180°C).
- Lay a few large fronds of fennel on a baking sheet.
- Brush the fish with the seasoned oil.
- Place the fish on the fennel and sprinkle with the bread-crumb mixture.
- Bake the fish for 30 to 40 minutes (depending on its size).
- After 10 minutes, pour the wine around the fish and continue cooking.
Suggested food/wine match
- Argiolas, Is Argiolas—Vermentino di Sardegna DOC
