Wild Striped Sea Bass Roasted with Fennel, Sweet Onion, Heirloom Tomatoes and California Golden Raisins

Submitted by: John Geschrei

The delicate flavor of fennel makes sea bass very interesting.
  • Yields 8 fillets, 8 cups vegetables
  • Details

    • Serving Size: 1 fillet, 1 cup vegetables


    • 2 medium fennel bulbs, with fronds
    • 2 leeks, white part only
    • 2 medium Vidalia or Maui sweet onions
    • 2 medium heirloom tomatoes, (Brandywine, Green zebra, or other varieties)
    • 1 cup California golden raisins
    • Dry vermouth or white wine
    • 8 garlic cloves
    • 1 cup kalamata olives
    • 1/4 cup chopped fresh basil
    • 1 cup extra virgin olive oil, divided
    • Course sea or kosher salt
    • freshly ground black pepper
    • 8 wild striped sea bass fillets (about 6 ounces each)
    • 1 lemon; for juice
    • Salt and pepper; to taste


    Preheat oven to 400°F. Meanwhile, remove fronds from fennel and cut into 1-inch pieces; set aside. Cut fennel bulb into 8 pieces and spread in single layer in large roasting pan. Discard 1/2-inch from root end of leeks. Divide stalk in half lengthwise and cut into 1-inch pieces. Add to pan with fennel, spreading evenly. Peel and cut onion into 8 pieces; add to same pan. Core and cut tomatoes into 4 pieces each; add to same pan.

    Measure raisins into small saucepan; add wine to cover and heat to simmer till plumped, about 2 minutes. Then, drain and mix together with garlic, olives, basil and 3/4 cup olive oil; season to taste with salt and pepper. Toss to mix well and add to roasting pan. Roast all together at 400°F for 20 minutes, stirring constantly.

    Brush sea bass with remaining olive oil. Season to taste with salt and pepper. Arrange on top of vegetables and squeeze lemon juice over all. Return to oven and continue roasting for 10 minutes more or until fish is opaque (145°F in center).

    To serve, carefully remove each fillet to individual serving plate. Add a portion of roasted vegetables and raisins. Drizzle pan juices over all. Serve at once.

    Note: Chilean sea bass may be substituted.

    Nutrition Facts Per Serving

    Calories 560 (54% from fat); Total Fat 34g (sat 5g, mono 24g, poly 4g, trans 0g ); Cholesterol 70mg; Protein 34g; Carbohydrate 30g; (Dietary Fiber 5g; Sugars 19g; ); Iron 3mg; Sodium 310mg; Calcium 102mg; Potassium 1030mg

    This recipe is found in the following categories:

    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.