| Baked Whole Bass with Apple Fennel* |
From "DIY Cooking"
episode COK-103F |
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Baked Whole Bass with Apple Fennel
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*Todd English, 1999. All rights reserved. Ingredients: 1-1/2 fennel bulbs, cored and thinly sliced
1/2 Spanish onion, peeled and thinly sliced
1/2 cup cooked slab bacon, diced
1 Tbs.olive oil
2-lb. bass
1 tsp. kosher salt
1/2 tsp. black pepper
4 bay leaves
1-1/2 cups apple cider
2 Cortland or Macintosh apples, thinly sliced (peel if desired)
20 to 24 littleneck clams, scrubbed
1 bunch scallion greens
1 small bunch fresh thyme (not chopped) Instructions: Preheat oven to 350 degrees. Score a 2-pound bass with diagonal patterns on each side. Sprinkle kosher salt and black pepper on both sides of the bass. Cover an 8" by 12" baking pan with fennel slices, add a layer of Spanish onion slices and dot with diced bacon. Drizzle with olive oil and add 4 bay leaves and the apple slices. Lay the bass on top and surround with littleneck clams. Pour apple cider over the bass and clams and sprinkle with scallion greens and fresh thyme. Place in the oven and cook for 30 minutes. Remove form oven, discard any unopened clams, remove bay leaves and serve on a large platter. Yield: 6 servings Web site resources for Steaming: Sea Bass Steamed with Lemon Grass and Chili Coconut Broth from Food TV.com Steamed Asparagus from Food TV.com Steamed Gingered Salmon with Warm Citrus Sauce from Food TV.com
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Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
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