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Spanish   -   Lupia Guzti Erreta (Roasted Sea Bass)   adapted from The Basque Kitchen by Gerald Hirigoyen

  • 3 Tablespoons Olive Oil
  • 3 Medium Fennel Bulb -- Chopped
  • 4 Cloves Garlic -- Chopped
  • 1 Small Carrot -- Chopped
  • 1/4 Teaspoon Rosemary
  • 4 Pounds Sea Bass Fillet
  • Salt And Pepper -- To Taste
  • 1 Lemon Lemon Juice
  • 1 Cup Dry White Wine
  • 1 Cup Chicken Stock
  • 1 Tablespoon Butter
Directions Saute fennel, garlic, carrot, and rosemary in oil for 10 minutes. Place in a baking dish. Sprinkle fish with salt and pepper. Place on top of vegetables. Pour over lemon juice, wine and stock. Bake for 10 minutes at 475 degrees. Turn fish over and bake for 10 minutes more. Place butter on fish and serve.
Serves 4
Time to Make 0:00

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