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90
Bass with FennelArtichoke Topped Tilapia
Serves: 1
6 ounces stripped or black bass,
1-inch thick
1 teaspoon fennel seeds, crushed
1 tablespoon olive oil
1 tablespoon lemon juice
Salt & pepper to taste
Directions:
1. Mix fennel, olive oil, lemon juice,
salt and pepper.
2. Place bass on 3-inch rack and
spread fennel mixture onto fish.
3. Cook at 350°F for 8-10 minutes
per side in an oven-safe dish.
Tip: Bones can be removed with
needle nose pliers.
Tip: Filets can be cooked with or
without the skin. If skin-on,
make two shallow slices in the
skin to reduce shrinkage while
fish is cooking.
Serves: 4
4 (6 – 8-ounce) tilapia filets
2 tablespoons olive oil
1 tablespoon Italian herb seasoning
1 teaspoon soy sauce
1 cup prepared artichoke antipasto
from jar, drained
½ cup grated Parmesan cheese
Directions:
1. Mix together olive oil, Italian
herb seasoning and soy sauce;
set aside.
2. Mix together artichoke and
cheese; set aside.
3. Place filets on silicone pizza liner.
4. Brush each filet on exposed side
with olive oil mixture.
5. Spread artichoke mixture in even
layer over each filet.
6. Place filets on 3-inch rack cook at
350°F for 10-12 minutes.
Tip: If cooking from frozen, cook at
350°F for 13-15 minutes.
90
Seafood
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