Baked Bass with Fennel

• 2 2-pound whole striped bass, cleaned, scaled
• 3 tablespoons olive oil
• 1 1/2 tablespoons fennel seeds, coarsely crushed
• 1/2 cup anise-flavored liqueur (such as Pernod)
• 1 1/2 pounds fennel bulbs, halved lengthwise, cored, thinly sliced crosswise, fronds reserved
• Lemon wedges

1. Preheat oven to 425F.
2. Brush 15 x 10 x 2-inch baking dish with olive oil.
3. Rub fish inside and out with 1 tablespoon oil and sprinkle with salt and pepper.
4. Sprinkle fish cavities with crushed fennel seeds.
5. Arrange fish in prepared baking dish; drizzle with 1/2 cup Pernod.
6. Cover tightly with foil.
7. Bake until fish is almost cooked through, about 25 minutes.
8. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium heat.
9. Add sliced fennel and saut until tender, about 10 minutes.
10. Season to taste with salt and pepper.
11. Sprinkle sauteed fennel over fish.
12. Bake uncovered until fish is opaque, about 5 minutes longer.
13. Garnish fish with reserved fennel fronds.
14. Serve hot with lemon wedges.

bass, olive oil, fennel seeds, aniseflavored liqueur, fennel bulbs, lemon wedges

Taken from www.epicurious.com/recipes/food/views/baked-bass-with-fennel-101628 (may not work)