May 2, 2010
Flambé White Sea Bass with Fresh Fennel
1 white sea bass, about 2 lbs, cleaned, gutted, and head removed
2 medium sized fresh fennel bulbs and fronds, sliced thinly
½ cup olive oil
1 small onion, sliced
3 tsp. fennel seeds
salt and pepper to taste
an ovenproof platter
½ cup Pernod
1. Pat fish dry and cut three deep cuts on both sides of the fish. Brush some olive oil on fish and season with salt and pepper. Stuff the cuts and the fish cavity with fennel seeds. Set aside.
2. Preheat the broiler. Spread the slices of fennel evenly on the broiler rack and brush with remaining olive oil. Broil on high for 3-4 minutes on each side until fennel is tender. Remove and transfer to an ovenproof platter and keep warm.
4. Assemble the fish on top of the fennel and garnish with fennel frounds. In a saucepan, heat the liqueur gently, light it with a long bamboo stick and pour the flaming warm liqueur over the fish. Serve immediately.