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Baked Bass Over Potato-Fennel Gratin




Source of Recipe


Marla


List of Ingredients




Weight Watchers Baked Bass Over Potato-Fennel Gratin


2 Tbsp olive oil, extra-virgin, divided
4 medium uncooked Yukon Gold potato(es), peeled and sliced into 1/4-inch rounds
1/4 tsp table salt, or to taste, divided
1/4 tsp black pepper, or to taste, divided
4 medium shallot(s), thinly sliced into rounds
2 medium fennel bulb(s), tops removed, sliced in half lengthwise, cored, sliced into 1/4-inch slices
8 medium olive(s), green variety (such as Sicilian), chopped
1 1/4 pound sea bass fillet(s), striped or Chilean, in one piece
1 cup white wine, dry variety
1/2 cup home-prepared fish stock , store-bought fish stock or water
3 Tbsp pine nuts, toasted
2 Tbsp chives, fresh, chopped


Recipe




Preheat oven to 425ºF. Place 2 teaspoons of oil in a 9- X 9-inch baking pan; rub oil around entire pan with your fingers to coat pan.

Layer potato slices in pan and sprinkle with salt and pepper; drizzle with another teaspoon of oil. Next, add shallot slices and then fennel; scatter olives on top of fennel.

Place entire piece of fish over olive layer and season to taste with salt and pepper; drizzle with remaining tablespoon of oil.

Place pan in preheated oven and pour wine and water or stock over fish; bake until fish flakes with a fork and potatoes and fennel are tender, about 25 minutes. To serve, sprinkle each serving with 2 1/4 teaspoons of pine nuts and 1 1/2 teaspoons of chives. Yields about 5 oz of fish and 1 1/2 cups of potato-fennel mixture per serving.

POINTS® Value | 9
Servings | 4

source is unknown