Photo of Baked bass over potato-fennel gratin by WW

Baked bass over potato-fennel gratin

Total Time
50 min
25 min
25 min
Super-healthy eating never tasted so good. And this savory fish recipe couldn't be easier to make. First, layer Yukon Gold potatoes in a baking dish, then the shallot slices, fennel, and olives. Place the entire piece of fish over the olives, pour a little bit of wine over, then let everything bake away in the oven until the veggies are tender and fish is flaky. It's a one-pan wonder! Sprinkle with a touch of pine nuts and chives right before serving as the finishing touch. Make this simple, attractive, and versatile dish complete by adding a crunchy green salad alongside and serving fresh fruit for dessert.


Olive oil

2 Tbsp, extra-virgin, divided

Uncooked Yukon gold potato

4 medium, peeled and sliced into 1/4-inch rounds

Table salt

¼ tsp, or to taste, divided

Black pepper

¼ tsp, or to taste, divided


4 medium, thinly sliced into rounds

Uncooked fennel bulb

2 medium, tops removed, sliced in half lengthwise, cored, sliced into 1/4-inch slices


8 olive(s), medium, green variety (such as Sicilian), chopped

Uncooked branzino (sea bass)

1¼ pound(s), striped or Chilean, in one piece

White wine

1 cup(s), dry variety

Home-prepared fish stock

½ cup(s), store-bought fish stock or water

Pine nuts

3 Tbsp, toasted


2 Tbsp, fresh, chopped


  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.