Sea Bass with Romaine and Fennel Salad
Prep time
Cook time
Total time
Serves: 2
  • 1 1.5-3 pound whole sea bass (ask your fish guy or girl to gut the fish and remove the scales)
  • 1 head of romaine lettuce
  • 1 bulb of fennel/anise
  • 1 bunch of parsley
  • Extra virgin olive oil
  • Red wine vinegar
  • Dried oregano
  • Red Pepper flakes
  • 1 clove of garlic
  • Kosher salt and freshly ground black pepper
  1. For the Fish - Wash your whole fish under clean (cold) water and patch dry. Place the whole fish on a large baking tray lined with aluminum foil. Drizzle olive oil over the fish making sure to cover the whole exterior and belly area. Sprinkle liberal amounts of kosher salt and freshly ground black pepper on the exterior of the fish. Bake at 375 for 15-20 minutes. You'll know the fish is done when the skelton (including head) easily seperates from the fillets.
  2. For the Chimichurri - Combine ½ cup of finely chopped parsley, 1 minced garlic clove, ½ cup of olive oil, 2 tablespoons of red wine vinegar, and dried oregano, Kosher salt, and freshly ground black pepper to taste. Mix well and taste (add hot pepper flakes if desired).
  3. For the salad - Remove the exterior and stalks from the fennel / anise bulb. Cut the bulb in half and remove the tough piece of fennel at the bottom of the bulb (this also holds the layers together). Slice thin and place in a large bowl. Wash and dry 1-2 heads of romaine lettuce. Chop into 1.5-3 inch pieces and place in bowl.
Recipe by - Italian Food Recipes and Lifestyle at