Herb-Steamed Whole Striped Bass With Fennel and Sweet Onion Soubise
It's generally recognized among serious cooks that cooking anything on the bone creates a moister, more flavorful result. This whole steamed fish is bombarded with an arsenal of brightness and pungency, as it's enveloped in everything from chopped herbs to minty-lemony steam. We make our soubise sans-cream, building body with fennel instead. The sauce alone will earn cheers for an encore.
Recipe by Oxmoor House October 2014
Gallery
Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Source
Cooking Light Mad Delicious
Nutrition Facts
Per Serving:
282 calories; fat 13.5g; saturated fat 2.4g; mono fat 7.5g; poly fat 2.6g; protein 34g; carbohydrates 4g; fiber 1g; cholesterol 121mg; iron 3mg; sodium 282mg; calcium 174mg.