Does anyone remember making this fish recipe from December '00?

[browneye]

It is the baked fish w/ roasted potatoes, tomatoes and Salmoriglio Sauce! What a cool word- Salmoriglio-
Anyway, I have some firm white fish and was trying to decide what to do with it- It is sea bass that I bought before I read about the possibility of it being mismanaged...

Any recollections of this recipe? It has fennel in it, wine, garlic, oregano, tomatoes, etc... Sounds kind of mediterranean...

TIA! http://www.cookinglight.com/bbs/smile.gif

[luv2cook]

can't help you with that but i know there are two interesting sounding recipes in June about sea bass...

[adb]

I made this over the winter and thought it was just okay. I modified the recipe and made it in my clay oven. We eat a lot of fish but after this recipe I decided that I don't really like fish cooked with tomatos. Not sure why, but that is just my personal taste. Sorry for the negative review, maybe others out there liked it...

[Jessica]

I made this dish and we thought it was good but not amazing. I had never used fennel before this and I decided I am not a fennel fan--I would omit it if I made it again.
I remember the potatoes were delicious.

[Jessica]

oh, i forgot to mention we liked the sea bass with moroccan spices from the may issue. the spice mixture has tons of flavor without being too hot and the dish was easy to make. i also did this before i knew about the sea bass problems.

[BethR]

I made this a while ago and -- despite the fact that I'm not much of a fennel fan -- I really enjoyed it. My husband also liked it a lot. I haven't made it since due to recipe overload, but now that you've reminded me of it, I think I'll make it soon!
Beth http://www.cookinglight.com/bbs/smile.gif

[SusieO]

I made this and loved it! DH commented that it looked and tasted like something from a restaurant.

[gardenjan]

what the heck's the d in the dh, i get the husband part. Just not sure about the d, could mean a few things!!!!

[browneye]

Well, I went ahead and made this last night, even amid the mixed reviews!

I have been prejudiced against fennel in the past until recently we dined at a local fish restaurant, and I had some in my dish and, it was EXCELLENT!

Anyway, as I said, I made this last night. We really enjoyed the dish. My DH (DEAR HUSBAND, gardenjan) said he had never tasted a better fish dish! He gave it a 10! I give it a 8.5. I made it just as the recipe was written with one exception- I used fresh chopped marjoram instead of oregano for the Samariglio sauce, because I grow that in my herb garden. I think I probably added extra oregano to the tomato sauce also...
All in all, we were very pleased, and will definitely make this one again. Very complex tastes with a unique blend of flavors. The sauce was a must, it really makes the dish! It is funny, though, as I read the posts here how different our individual taste buds are, aren't they?
http://www.cookinglight.com/bbs/smile.gif

[comabri]

Mmmmm. I liked this too. I've always made it with Orange Roughy.

*******

Baked Fish With Roasted Potatoes, Tomatoes, and Salmoriglio Sauce

INGREDIENTS FOR 6 SERVINGS:
6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)
4 cups thinly sliced fennel bulb (about 2 small bulbs)
1 tablespoon olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon fennel seeds
3 garlic cloves, minced
3/4 cup dry white wine
6 tablespoons chopped fresh flat-leaf parsley, divided
1 tablespoon grated orange rind
1-1/2 teaspoons dried oregano
1 (28-ounce) can whole tomatoes, drained and chopped
6 (6-ounce) sea bass fillets or other firm white fish fillets
Lemon rind strips (optional)
Salmoriglio Sauce

INSTRUCTIONS:
Here's a one-dish main course that can be served directly from the
dish in which it's baked. You can make the roasted-potato mixture and
tomato topping up to an hour ahead. Just cover them with foil and
keep warm before finishing the dish. Most any firm white fish will
work here--try orange roughy, mahimahi, or amberjack if sea bass
isn't available.

The Salmoriglio Sauce recipe can be found in the December 2000 issue.

1. Preheat oven to 450 degrees.

2. Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon
salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss
gently to coat. Bake at 450 degrees for 30 minutes.

3. Heat 1 teaspoon oil in a medium nonstick skillet. Add fennel seeds
and garlic; saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon
pepper, wine, 4 tablespoons parsley, orange rind, oregano, and
tomatoes; bring to a boil. Reduce heat; simmer 8 minutes.

4. Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Arrange fillets over potato mixture; spread tomato mixture over
fillets. Bake at 450 degrees for 20 minutes or until the fish flakes
easily when tested with a fork. Sprinkle with 2 tablespoons parsley;
garnish with lemon rind strips, if desired. Serve with Salmoriglio
Sauce. Yield: 6 servings (serving size: 1 fillet, about 1 cup potato
mixture, and 2 teaspoons Salmoriglio Sauce).

(Totals include Salmoriglio Sauce)

NUTRITIONAL INFORMATION:
CALORIES 379 (26% from fat); FAT 10.9g (sat 1.9g, mono 5.8g, poly
2g); PROTEIN 37.2g; CARB 34.2g; FIBER 3.6g; CHOL 70mg; IRON 4.6mg;
SODIUM 892mg; CALC 145mg

Recipe Copyright © Cooking Light Magazine

******

Salmoriglio Sauce

INGREDIENTS FOR 6 SERVINGS:
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1-1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon grated lemon rind
2 garlic cloves, minced
Dash of freshly ground black pepper

INSTRUCTIONS:
Salmoriglio (sahl-moh-REE-lyee-o) is a pungent Italian sauce of olive
oil, lemon, garlic, and oregano. Pass it around the table for
drizzling over the fish. Freshness is key for this vibrant sauce, so
make it as close to serving time as possible.

1. Combine all ingredients, stirring well with a whisk. Yield: 1/4
cup (serving size: 2 teaspoons).

NUTRITIONAL INFORMATION:
CALORIES 44 (92% from fat); FAT 4.5g (sat 0.6g, mono 3.3g, poly
0.4g); PROTEIN 0.1g; CARB 1.1g; FIBER 0.1g; CHOL 0mg; IRON 0.2mg;
SODIUM 320mg; CALC 9mg

Recipe Copyright © Cooking Light Magazine

*****

I think I'll try this one this weekend again.