Broiled Rockbass With Fennel Seed Recipe
Ingredients:
- 3-pound rockbass, split with backbone removed
- 4 tbsp butter
- 3/4 cup dry white wine
- 2 tsp fennel seed
- Salt and ground pepper to taste
- 1 large tomato, peeled, seeded, and chopped
- 1 tbsp chopped parsley
Directions:
- Rinse the fish and pat dry. Place it, skin side down, on a well-oiled broiler pan. Melt the butter with the wine and fennel. Let simmer 2 minutes, remove from the heat, and let steep 15 minutes.
- Preheat the broiler. Sprinkle the fish salt and pepper, and pour on the butter mixture. Place 4 inches beneath the broiler element and cook 6-8 minutes, depending on the thickness of the fish.
- Remove to a warm platter. Mix the tomato with parsley and spoon it on the fish