Ingredients

Vegetables: 2 fennel bulbs, trimmed and cut lengthwise into sixths 8 fingerling potatoes, halved lengthwise 4 baby artichokes, trimmed and quartered 8 garlic cloves, crushed lightly with skin on ¹/3 cup olive oil Maldon sea salt and freshly ground black pepper 1 teaspoon fennel seeds 12 bay leaves 1/2 cup dry white wine Fish: Four 6- to 8-ounce skin-on striped bass fillets (or red snapper or halibut) Kosher salt and freshly ground white pepper 2 tablespoons olive oil Flour for dredging 1 tablespoon unsalted butter Juice of 1/2 lemon 1/2 teaspoon thyme leaves

Description

Wild Striped Bass With Fennel, Artichokes, And Bay Leaves, Recipe

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