Steamed Bass with Fennel, Parsley, and Capers
We Also Love
- Comments()
- Yield Serves 2
Add to Shopping List
Ingredients
- 1/4 medium white onion, sliced
- 1 fennel bulb, thinly sliced
- 1/2 lemon, juiced
- 2 5-ounce portions of striped bass
- 1/2 teaspoon sea salt
- 1 tablespoon capers, rinsed
- 1/4 cup Italian parsley, chopped
- 2 tablespoons extra-virgin olive oil
- Additional olive oil and chopped fresh parsley, for garnish
Directions
-
Put onion, fennel, and lemon juice in a medium saucepan and cover with 1 inch of water.
-
Bring to a boil and simmer for 5 minutes.
-
Remove from heat and put in the 2 portions of fish, seasoned with sea salt.
-
Sprinkle with capers and parsley and cover the pan.
-
Simmer for about 8 to 10 minutes, until fish is almost flaky.
-
Place the vegetables in the bottom of a shallow bowl and the fish on top; drizzle with olive oil, and sprinkle with fresh parsley.
Cook's Note
Serve one cup of steamed brown rice per person on the side, if desired.
This tastes so clean and healthy. Yummy, too.
I went looking for bass and found it. Expensive, but WOW, fabulous!
This dish was fabulous and I mean FABULOUS!
This worked great with Mahi Mahi.
From www.cleanprogram.com
1. Put onion, fennel, and lemon juice in a medium saucepan and cover with one inch of water.
2. Bring to boil and simmer for 5 minutes.
3. Remove from heat and put in the 2 portions of fish, seasoned with sea salt.
4. Sprinkle with capers and parsley and cover the pan.
5. Simmer for about 8 to 10 minutes, until fish is almost flaky.
6. Place the vegetables in the bottom of a shallow bowl and the fish on top, drizzle with olive oil and sprinkle with fresh parsley.
when do you steam the bass? for how long? or is this ceviche?