Striped Bass with Fennel over Sautéed Spinach

This peppery fish dish is a good source of lean protein, iron, and fiber.

Yield: 8 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 24%
  • Fat: 7.8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 34.7g
  • Carbohydrate: 21.5g
  • Fiber: 7.4g
  • Cholesterol: 140mg
  • Iron: 5.6mg
  • Sodium: 779mg
  • Calcium: 142mg

Ingredients

  • Relish:
  • 4 cups diced fennel bulb (about 1 pound)
  • 2 cups diced red onion
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 teaspoons sugar
  • 2 teaspoons capers, drained
  • 1 tablespoon balsamic vinegar
  • Bass:
  • 8 (6-ounce) striped bass fillets without skin
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Spinach:
  • 2 teaspoons olive oil
  • 6 garlic cloves, thinly sliced
  • 2 pounds fresh spinach, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 450°.
  2. To prepare relish, combine first 5 ingredients, tossing well to coat. Arrange fennel mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until lightly browned, stirring once. Place fennel mixture in a bowl; stir in sugar, capers, and vinegar.
  3. Preheat grill to medium-high heat.
  4. To prepare fish, place striped bass fillets on grill rack coated with cooking spray. Brush fillets evenly with 2 teaspoons olive oil; sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Keep warm.
  5. To prepare spinach, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add garlic; cook 2 minutes or until golden, stirring frequently. Add half of spinach, and cook 1 minute, stirring constantly. Add remaining spinach; cook 2 minutes or until wilted, stirring frequently. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  6. Place 1/2 cup spinach mixture on each of 8 plates; top each with 1 fillet and about 1/4 cup relish.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Striped Bass with Fennel over Sautéed Spinach Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy