Baked Striped Bass with Fennel and Pernod

Name: Baked Striped Bass with Fennel and Pernod
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 4 whole farm-raised striped bass, 1 1⁄2 lbs. each, cleaned and scaled; 1 bulb fennel, trimmed and very thinly sliced; 1 tbsp. fennel seeds; 1 tbsp. coarse salt; Freshly ground white pepper; Extra-virgin olive oil; 1 ⁄ 2 cup Pernod, warmed

Serves
serves 4

MELANIE ACEVEDO

At New York City's Le Pescadou, we were served this version of a classic Provençal dish. This is our adaptation.

Ingredients

4 whole farm-raised striped bass, 1 1⁄2 lbs. each, cleaned and scaled
1 bulb fennel, trimmed and very thinly sliced
1 tbsp. fennel seeds
1 tbsp. coarse salt
Freshly ground white pepper
Extra-virgin olive oil
¹⁄₂ cup Pernod, warmed

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Instructions

Step 1

Preheat oven to 400°. Place fish on a lightly oiled sheet pan and score diagonally on each side with 4 evenly spaced slits, about 2 1⁄2" long and 1⁄2" deep. Gently tuck a piece of fennel in each opening. Sprinkle fennel seeds, salt, and pepper inside and all over each fish.

Step 2

Brush each fish with olive oil and bake until flesh is firm, about 5 minutes. Place under broiler until skin is crispy, about 2 minutes. Remove from oven and quickly transfer fish to individual plates or a large platter. While fish is still hot, pour 2 tbsp. of warmed Pernod on each fish, hold plate away from your body, and carefully ignite. Serve flaming.