Broiled Sea Bass with Fennel
This wonderful French dish traditionally uses the bass called loupe de mer, which isn't available in U.S. waters. The good news is that sea bass, striped bass and various snappers make terrific substitutes. Have your fishmonger scale and gut your fish, and you're ready to go!
Credit: McClane's New Standard Fishing Encyclopedia
Servings: 4
Ingredients:
Bass
* 1 (2-to-3-pound) sea bass
* Salt
* Pepper
* 1/4 cup heated Pernod or brandy, optional
Stuffing
* 1 cup fennel stalks, cut into 2-inch pieces
* 4 tablespoons melted butter
* Salt
* Pepper
* Sweet butter
* Ground fennel
Alternate stuffing
* 2 stalks celery, split lengthwise and cut into 2-inch pieces
* 3/4 teaspoon ground fennel
* Butter
* Salt
* Pepper
Directions:
Season the cavity of the dressed fish with salt and pepper. Fill with fennel stalks, butter, salt and pepper (or alternate stuffing). Close with skewers; rub the outside of the fish with sweet butter and fennel. Broil each side for 8 to 9 minutes, or until done, turning once. Flambe with Pernod or brandy, if desired. Serve the fish with melted butter poured over each serving and with a side of boiled potatoes.
