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Photo of Baked Bass Over Potato-Fennel Gratin by WW

Baked Bass Over Potato-Fennel Gratin

8
Points® value
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
4
Difficulty
Easy
Make this simple, attractive dish complete by adding a fresh green salad and serving fruit for dessert. Super-healthy eating never tasted so good.

Ingredients

Olive oil

2 tbsp(s), extra-virgin, divided

Yukon gold potato

4 medium, peeled and sliced into 1/4-inch rounds

Table salt

¼ tsp(s), or to taste, divided

Black pepper

¼ pinch(es), or to taste, divided

Shallots

4 medium, thinly sliced into rounds

Uncooked fennel bulb

2 medium, tops removed, sliced in half lengthwise, cored, sliced into 1/4-inch slices

Olives

8 large, green variety (such as Sicilian), chopped

Uncooked branzino (sea bass) fillet

1¼ pound(s), striped or Chilean, in one piece

White wine

8 fl oz, dry variety

Home-prepared fish stock

½ cup(s), store-bought fish stock or water

Pine nuts

3 tbsp(s), toasted

Chives

2 tbsp(s), fresh, chopped

Instructions

  1. 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.
  2. 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.
  3. Place entire piece of fish over olive layer and season to taste with salt and pepper; drizzle with remaining tablespoon of oil.
  4. 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.

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