Striped Bass or Mahi Mahi With Fennel, Leeks and Tomatoes Recipe (2024)

I read a lot of notes saying the dish lacked flavor, so I added ground fennel seeds and a little more pepper than usual, as well as carefully adding salt. The sauce was excellent and then when I cooked the fish I buried it in under the sauce, the recipe is now a staple in the house. Sometimes, if I remember, I add a little Pernot at the end which takes it up another notch.

I’ve made this twice now, and the second time I made a few minor adjustments that elevated the vegetables by a lot:1. A pinch of red chili flakes with the garlic2. I chopped up a few low sodium green olives and threw those in with the tomatoes (By a few, I mean 7 for 2 servings. I love olives)3. I added a splash of white wine before adding the fish*t was fantastic.

I did it again. Added some fennel seeds to the fennel and a bit red pepper flakes. Served with orzo. Very nice and substantial.

There were only two of us, so I just made enough fish for dinner — leaving lots of leftover fennel tomato mixture. The next morning, we poached eggs and nestled them into the reheated veg, shakshuka-style.

Replace leeks with 5 or 6 scallions sliced diagonally if you don’t have leeks.

I cooked this with mahi-mahi following the recipe exactly (except for adding a glug of wine before the tomatoes) and did not find it bland at all - but you need to salt and especially pepper aggressively both the fish prior to cooking, and after the vegetables are cooked, to taste. The base vegetables would be great with all sorts of other meats as well, highly recommend you give it a try. Served with Mark Bittman green pilaf rice, which is almost as much fresh herbs as rice - delicious.

Made this with Black Cod in the PNW. Added pinch of Saffron and some white wine while cooking (and more grinds of fresh ground pepper.). Amazing. Will make this again and again.

This is delicious. I had all the vegetables in our garden except fennel so I used 3 leaks and some sweet pepper. I did spic up the sauce a bit. I love all the notes. I will make again.

Simple base recipe, understand why some consider “bland.” I heavily seasoned and added some red Didn’t have the parsley or dill so made a mix of grated orange peel/chopped mint and basil/minced garlic/toasted pine nuts to top it before serving and it really brightened it up. I might try to use olives or capers somehow next time.

Meh. I won’t make it again.

Love her recipes. To be honest this is not one of my favorites. Very good, but not great. I did add wine and red chili flakes.

After reading all the comments, I wanted to try this since I’m trying to add more fish to my diet. I got a pound of halibut. Followed the recipe almost exactly. Had tarragon so used that instead of dill ( or the suggested fennel seeds) which added the needed anise-fennel flavor. Added controne hot pepper per others’ suggestions. Served with herbed rice. A definite hit!

Followed all the recommendations including fennel seeds red pepper flakes and a splash of white wine. Perfection!

Made for the first time tonight and found it easy and favorable. I did follow aa previous suggestion and added both white wine and olives. I don’t often cook with fennel but really enjoyed it here.

I made this for dinner tonight and it was delicious, not bland at all. I think the secret is the freshness of the vegetables. Ours were all from our garden. I used a huge leek, half the fennel because that's what we had in the fridge, and fresh cherry tomatoes from the heap that had been harvested before the frost. I added lots of pepper, used dried herbs, frozen mahi mahi (thawed) and garnished with a few kalamata olives.

Don’t at me: what I cooked was significantly different from the recipe as written, however, I had fresh striper filet from Red’s Best and cherry tomatoes, a zucchini, lovely bell peppers, fresh garlic, and bok Choy from the farmer’s market and fresh corn previously prepped in the microwave. So I threw all of that into a pan with a bit of cumin and celery seed and salt and made a lovely sauce. Added the filet per the recipe and served over rice. Adaptable! Delicious!

I thought the leek/fennel mixture was delicious over rice - good enough to be a side dish. But the fish was over cooked. Hard to judge doneness without constantly picking the fish apart.

Added extra herbs, otherwise made as written. Did submerge the fish as other recommended. Only mistake was under-salting. This will be made again!

I doubled this for Mother’s Day and made it with sea bass. I ended up adding crushed red pepper and 187ml of white wine after the fennel cooked down some. I also ended up adding some fresh chopped tomatoes. Served it with green rice pilaf and it was a HUGE hit.

I made this last night with sea bass and it was delicious! Accidentally added a good plush of red wine vinegar instead of the olive oil I thought was in hand. Fennel seed, red pepper flakes, splash of Pernod, loved it!

this dish is pure magic. delicious, easy, super quick. Also, can be changed up endlessly - add white beans; substitute chicken thighs; add artichoke hearts; more garlic; substitute shrimp. it really is flexible. it's become a total family favorite, as well as a dinner party go-to.