Description
A flavorful roasted bass recipe featuring aromatic fennel and savory diced fat-back, creating a tender, flaky fish infused with fresh lemon and dill. This dish offers a delightful balance of herbal and rich flavors, perfect for an elegant yet simple seafood meal.
Ingredients
Scale
Fish and Seasoning
- 1 whole bass, cleaned and scaled
- 2 tablespoons olive oil
- Salt and pepper to taste
Vegetables and Aromatics
- 1 bulb fennel, sliced
- 2 cloves garlic, minced
- 1 lemon, sliced
- 1 bunch fresh dill
Fat-Back
- 4 ounces fat-back, diced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the bass and fennel evenly.
- Prepare Roasting Pan: Arrange the sliced fennel and minced garlic evenly in the bottom of a roasting pan. This will act as a flavorful bed for the fish and help keep it moist.
- Season Bass: Rub the whole bass all over with olive oil, then season generously with salt and pepper for enhanced flavor and a crispy skin.
- Stuff Bass: Place the lemon slices and fresh dill into the cavity of the bass. These ingredients infuse the fish with fresh, zesty, and herbal notes during cooking.
- Assemble: Lay the bass carefully over the fennel and garlic layer in the pan. Then scatter the diced fat-back on top of the fish to add richness and moisture as it roasts.
- Roast: Place the roasting pan in the oven and roast for 30-35 minutes. Cook until the fish is opaque and flakes easily with a fork, indicating it is fully cooked.
- Serve: Transfer the roasted bass to plates and serve alongside the softened roasted fennel and pan juices for a complete, flavorful dish.
Notes
- If fat-back is unavailable, pancetta or thick-cut bacon can be substituted for similar flavor.
- Ensure the bass is fresh and cleaned properly to avoid any fishy smell.
- Cooking time may vary slightly depending on the size of the bass; larger fish may need a few extra minutes.
- Leftover roasted fennel and pan juices make an excellent accompaniment or base for a light sauce.
