Baked Bass Over Potato-Fennel Gratin
5
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Make this simple, attractive dish complete by adding a fresh green salad and serving fruit for dessert. Super-healthy eating never tasted so good.
Ingredients
Olive oil
2 tbsp(s), extra-virgin, divided
Yukon gold potato
4 medium, peeled and sliced into 1/4-inch rounds
Table salt
¼ tsp(s), or to taste, divided
Black pepper
¼ pinch(es), or to taste, divided
Shallots
4 medium, thinly sliced into rounds
Uncooked fennel bulb
2 medium, tops removed, sliced in half lengthwise, cored, sliced into 1/4-inch slices
Olives
8 large, green variety (such as Sicilian), chopped
Uncooked branzino (sea bass) fillet
1¼ pound(s), striped or Chilean, in one piece
White wine
8 fl oz, dry variety
Home-prepared fish stock
½ cup(s), store-bought fish stock or water
Pine nuts
3 tbsp(s), toasted
Chives
2 tbsp(s), fresh, chopped
Instructions
1
Preheat oven to 425ºF. Place 2 teaspoons of oil in a 9- X 9-inch baking pan; rub oil around entire pan with your fingers to coat pan.
2
Layer potato slices in pan and sprinkle with salt and pepper; drizzle with another teaspoon of oil. Next, add shallot slices and then fennel; scatter olives on top of fennel.
3
Place entire piece of fish over olive layer and season to taste with salt and pepper; drizzle with remaining tablespoon of oil.
4
Place pan in preheated oven and pour wine and water or stock over fish; bake until fish flakes with a fork and potatoes and fennel are tender, about 25 minutes. To serve, sprinkle each serving with 2 1/4 teaspoons of pine nuts and 1 1/2 teaspoons of chives. Yields about 5 oz of fish and 1 1/2 cups of potato-fennel mixture per serving.
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