Baked Bass Over Potato-Fennel Gratin
2 tbsp(s), extra-virgin, divided
Uncooked Yukon gold potato(es)
4 medium, peeled and sliced into 1/4-inch rounds
¼ tsp(s), or to taste, divided
¼ pinch, or to taste, divided
4 medium, thinly sliced into rounds
Uncooked fennel bulb(s)
2 medium, tops removed, sliced in half lengthwise, cored, sliced into 1/4-inch slices
8 large, green variety (such as Sicilian), chopped
Uncooked branzino (sea bass) fillet(s)
1¼ pound(s), striped or Chilean, in one piece
8 fl oz, dry variety
Home-prepared fish stock
½ cup(s), store-bought fish stock or water
3 tbsp(s), toasted
2 tbsp(s), fresh, chopped
- 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.
- 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.
- Place entire piece of fish over olive layer and season to taste with salt and pepper; drizzle with remaining tablespoon of oil.
- 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.