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:1. 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. 2. 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. 3. Remove to a warm platter. Mix the tomato with parsley and spoon it on the fish. |