Striped Bass or Mahi Mahi With Fennel, Leeks and Tomatoes
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½ to 2pounds striped bass or mahi mahi fillets (or other firm fish)
- Salt and freshly ground pepper
- Juice of ½ lemon
- 2tablespoons extra virgin olive oil
- 2large leeks, white and light green parts only, cut in half lengthwise, cleaned and thinly sliced across the grain
- 2garlic cloves, minced, or 1 bulb green garlic, minced
- Salt to taste
- 2medium fennel bulbs, quartered, cored and thinly sliced
- 114-ounce can chopped tomatoes, with juice
- Freshly ground pepper
- 2tablespoons chopped fresh dill
- 2tablespoons chopped fresh parsley
Nutritional analysis per serving (4 servings)
352 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 39 grams protein; 1149 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lay the fish fillets in a baking dish or on a sheet pan and season with salt and pepper. Squeeze the lemon juice over the fish and refrigerate while you make the sauce.
- Step 2
In a large lidded sauté pan that will accommodate all of the fish in one layer (see note below), heat the olive oil over medium heat and add the leeks. Cook, stirring, until they begin to soften, about 3 minutes, and add the garlic and a large pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds to a minute, and add the fennel. Turn down the heat to medium-low, cover the pan and cook, stirring often, until the fennel is tender, 10 to 15 minutes. Uncover the pan, add the tomatoes, salt to taste, and the pepper and cook uncovered, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down and the mixture is thick and fragrant. Stir in the dill and 1 tablespoon of the parsley.
- Step 3
Lay the fish over the fennel mixture. (Note: If the pan isn’t big enough, divide the mixture between two pans.) Cover and place over medium heat. Simmer 10 minutes, or until the fish is opaque and pulls apart easily with a fork. Sprinkle on the remaining parsley and serve the sauce and fish together, with rice or potatoes.
- Advance preparation: You can make the sauce through Step 2 up to a day ahead and refrigerate. Bring back to a simmer, adding a little water if necessary if the mixture seems dry.
Private Notes
Comments
I read a lot of notes saying the dish lacked flavor, so I added ground fennel seeds and a little more pepper than usual, as well as carefully adding salt. The sauce was excellent and then when I cooked the fish I buried it in under the sauce, the recipe is now a staple in the house. Sometimes, if I remember, I add a little Pernot at the end which takes it up another notch.
I’ve made this twice now, and the second time I made a few minor adjustments that elevated the vegetables by a lot: 1. A pinch of red chili flakes with the garlic 2. I chopped up a few low sodium green olives and threw those in with the tomatoes (By a few, I mean 7 for 2 servings. I love olives) 3. I added a splash of white wine before adding the fish It was fantastic.
I did it again. Added some fennel seeds to the fennel and a bit red pepper flakes. Served with orzo. Very nice and substantial.
I was pleasantly surprised about how moist the fish was. Baking this type of fish frequently leaves it dry. Delicious flavor and easy to make with few ingredients. Thank you for adding this to my repertoire.
I thought the recipe had a lot of flavor. As one commenter advised, I made sure to add a healthy amount of salt. Great mix of ingredients and makes a hearty meal without a lot of effort.
made this with the most suggested adjustments - some fennel seeds, red pepper flakes, & a splash of wine before adding the fish - and otherwise exactly as written. it was delicious but it was at no point a 'sauce'... it was very thick and while steaming the fish the bottom of my vegetable burned (a lot). scooped everything out to serve above the burned layer and was a great meal but i would definitely add some more tomato puree, stock, wine, or something else next time (maybe it's my stove tho!)