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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

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.

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 Add Rating & Review     

Reviews

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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