Roasted Striped Bass

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This received rave reviews. I am prompted to write a review because I just got an email, 3 days after having served this, that the leftovers were even better! I used steel-head trout as that is what looked best at the fish store. I had made the base the day before with chopped, sauteed fennel and garlic as additions. I transported everything to Boston and cooked it. I served it over pasta with a salad and it was a VERY good meal. I will make this again, because you can make the base ahead or even freeze it. It takes no time to clean the mussels and shrimp, then get everything baked.

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This is awesome! I didn't want to buy the Pernod so I used a teaspoon of chopped fennel seed instead. I added it in with the sauteing onions. I will make this over and over!

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This is one of my regular weeknight go-to meals. I typically use what I have on hand, and eliminate what I don't (usually the pancetta, mussels, and Pernod- and always shrimp because I am allergic. It is so easy to prepare and delicious every time. I love the combination of tomatoes, saffron, fish and salty pancetta or bacon. If you like these ingredients then you won't be disappointed.

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I made the sauce about an hr before lightly simmering it. I also didn't use saffron or any of the fancy spices (1 way out of my price range, 2nd couldn't find it. However I did use the fennel. Someone else had used that from this form. I had cooked the striped bass with muscles and shrimp and the whole family was Very Pleased with it!!!!! Big HIT!! They and friends want to use it for thanksgiving or Xmas diner!. This was wonderful! Thank you

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I couldn't wait to try this recipe because I thought I would love the sauce. I love Saffron and I love Pernod so I thought it would be absolutely delicious. I followed the recipe to the letter and neither my husband nor I cared for the sauce at all. I made the sauce in the morning, warmed it a little in the microwave and then put the fish, shrimp and mussels with the sauce in the oven. Everything was cooked perfectly at 25 minutes. I was really disappointed because I was planning to serve this at a dinner party in September and now I have to look for something else!! I'm not sure what changes I could make so that we would like it - if anyone has any ideas I would love to know.

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I did not have any Pernod but the sauce was very good without it. It took a little longer for the sauce to cook and develop good flavor before putting it in the oven. I used cod instead of bass and it was very good.

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The sauce for this dish was good. The flavor of saffron isn't for everyone so I added a pinch instead of the teaspoon called for which, in my opinion, was just right. The anise flavor is also strong for some, so I used chopped fennel and tarragon to add subtle hints of this instead of the liquor.
I found it difficult to time the completed dish so that all components were cooked through. The fish flaked before all of the mussels opened and because I was worried about the shrimp overcooking as a few reviews stated, I added them about 5 minutes into the roasting process.
Some were cooked through just right and some were undercooked. This dish sounded better on paper, but in my opinion, fell short.

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Excellent recipe! My husband adores mussels & the sauce that is made to cover the fish & steam the mussels is so tasty. Very easy to make & looks very gourmet. Thanks Ina.

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This was easy, quick and soooooo delicious. I (like a lot of the reviewers had made the sauce ahead of time- which I think really let the saffron and sauce marry together nicely- and then just popped everything in the oven later. I used halibut instead of the bass because it's not in season right now and it was great. My only complaint was that the shrimp were a little overcooked for my taste. I think next time I will put the shrimp in closer to the end of the cooking time. Thanks for another great recipe for my repertoire, Ina!

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This was awsome. Added fennel.