Thursday, November 11, 2010

bass with prosecco and roasted fennel

Good to be back cooking. I'm still trying to figure out how to juggle work, cooking, and blogging. Sure was nice when I was on leave.

Anyway, back to sea bass. (Sometimes I think this blog should be called 'the bass and me' - I can't get enough of this fish.) Some prosecco turned up in my kitchen. Who, what, when, how, I have no idea. But decided to use it for the bass with roasted fennel.

I cut off the fennel stalks and sliced the bulbs lengthwise into two. Added salt, pepper and olive oil. Roasted at 375 degrees until done. Timing will vary according to how fat your bulbs are, anywhere from 20 minutes to 40 minutes. I find it best to roast them with the cut side up.

I layed the seasoned bass on a bed of the fennel stalks, drizzled it with olive oil, and added the prosecco. Steamed until done.

Removed the bass from the pan. Removed and discarded the fennel stalks. Reduced the prosecco until thickish and brownish, and sauced the bass with it. Absolutely delicious. I must cook with prosecco more.

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