Striped Bass with Fennel and Tomatoes Recipe

Name: Striped Bass with Fennel and Tomatoes
Prep time: 15M
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 Fennel Bulk; 2 Extra Virgin Olive Oil; 1 Sweet Red Peppers; 1 Red Onions; 4 Red Tomatoes; 1.5 Garlic; 1 Salt; 0.75 Thyme (Dried); 0.5 Black Pepper; 2 Sauvignon Blanc Wine; 2.5 Sea Bass (Mixed Species)

5.7g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:Other
Cook Time: 35 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

36.1g

Protein

8.5g

Fat

2.5g

Fiber

265.3cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 bulb Fennel Bulk
2 tablespoon Extra Virgin Olive Oil
1 medium (approx 2-3/4" long, 2-1/2" dia) Sweet Red Peppers
1 medium Red Onions
4 Italian tomato Red Tomatoes
1 1/2 tsp Garlic
1 tsp Salt
0 3/4 tsp, leaves Thyme (Dried)
0 1/2 tsp Black Pepper
2 fl oz Sauvignon Blanc Wine
2 1/2 lb Sea Bass (Mixed Species)

DIRECTIONS

Heat oven to 400°F. Cut fennel bulb in half lengthwise. Remove center core, cut bulb and 2 of stalks into thin slices. Save feathery tips for garnish.
In a 9 x 13 baking dish, toss 1 tablespoon oil, fennel slices, red pepper, onion, tomatoes, garlic, half the salt(1/2-teaspoon), thyme, and pepper until evenly coated.
Bake 20 minutes, stirring occasionally during baking time. Pour wine over vegetables; mix in.
Arrange fillets in a single layer over vegetables, sprinkle with remaining salt and additional black pepper, if desired.
Sprinkle fish with Pernod (if available) and remaining tablespoon of oil.
Bake 10 to 15 minutes more, until fish is cooked through.

Cooking Tip

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