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Gallery Recipe Summary Servings: 2
Ingredients Ingredient Checklist 1/4 medium white onion, sliced 1 fennel bulb, thinly sliced 1/2 lemon, juiced 2 5-ounce portions of striped bass 1/2 teaspoon sea salt 1 tablespoon capers, rinsed 1/4 cup Italian parsley, chopped 2 tablespoons extra-virgin olive oil Additional olive oil and chopped fresh parsley, for garnish
Cook’s Notes Serve one cup of steamed brown rice per person on the side, if desired.
Gallery
Recipe Summary Servings: 2
Gallery
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
- 1/4 medium white onion, sliced 1 fennel bulb, thinly sliced 1/2 lemon, juiced 2 5-ounce portions of striped bass 1/2 teaspoon sea salt 1 tablespoon capers, rinsed 1/4 cup Italian parsley, chopped 2 tablespoons extra-virgin olive oil Additional olive oil and chopped fresh parsley, for garnish
Directions
Put onion, fennel, and lemon juice in a medium saucepan and cover with 1 inch of water.
Bring to a boil and simmer for 5 minutes.
Remove from heat and put in the 2 portions of fish, seasoned with sea salt.
Sprinkle with capers and parsley and cover the pan.
Simmer for about 8 to 10 minutes, until fish is almost flaky.
Place the vegetables in the bottom of a shallow bowl and the fish on top; drizzle with olive oil, and sprinkle with fresh parsley.
Cook’s Notes Serve one cup of steamed brown rice per person on the side, if desired.
Cook’s Notes
Serve one cup of steamed brown rice per person on the side, if desired.
Reviews
Add Rating & Review
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All Reviews for Steamed Bass with Fennel, Parsley, and Capers
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Steamed Bass with Fennel, Parsley, and Capers
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest