Sautéed Snapper or Bass with Finocchio, Sicilian Style

Snapper or bass is cooked under a cover of tender, golden braised fennel (finocchio). The fish absorbs the sweet, anise-like flavor of the vegetable.

Sautéed Snapper or Bass with Finocchio, Sicilian Style

Snapper or bass is cooked under a cover of tender, golden braised fennel (finocchio). The fish absorbs the sweet, anise-like flavor of the vegetable.

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Servings: 4 servings

Course: Main Dish

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 2 small snappers OR sea bass, about 1 1/4 pounds each (570 g), OR equivalent fillet
• 2 large finocchi (fennel bulbs)
• 1/4 cup extra virgin olive oil (60 ml)
• Salt
• Black pepper, ground fresh from the mill

Method

 

Instructions

1. Wash fish. If using fillets, remove bones but leave skin on.
2. Trim finocchio and cut lengthwise into thin slices. Soak and rinse.
3. Put oil, finocchio, salt, and 1/2 cup water in pan. Cover and cook 30+ minutes until wilted and tender.
4. Uncover, boil away liquid, and brown finocchio to deep gold. Push to side.
5. Add fish (skin down if fillet). Season with salt and pepper, baste with oil. Cover and cook 6-7 minutes.
6. Turn fish gently, baste, cover, and cook 5 minutes more.
7. Transfer to platter and cover with the finocchio and juices.

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