Sea Bass Puttanesca Recipes

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STRIPED BASS PUTTANESCA WITH SEARED FINGERLING POTATOES



Striped Bass Puttanesca with Seared Fingerling Potatoes image

This is a classic Italian sauce with rich, briny flavors that is the perfect thing to flavor flakey white striped bass. And it's also one of the easiest, fastest one-pot, stove top meals.

Provided by Dave Lieberman

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

1/4 cup extra virgin olive oil
4 large garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
3 anchovies, roughly chopped or mashed with a fork
1/4 cup capers
3/4 cup pitted Moroccan oil cured black olives, roughly chopped
1/2 cup white wine
6 cups Basic Tomato Sauce, recipe follows
4 (6-ounce) striped bass fillets, skinned
Kosher salt and freshly ground black pepper
1 small bunch basil, stemmed, for garnish
1 pound fingerling potatoes, parboiled for about 12 to 15 minutes, drained and cooled
2 tablespoons olive oil
5 tablespoons olive oil, plus extra for garnish
12 cloves garlic, thinly sliced
6 (28-ounce) cans chopped tomatoes
2 1/2 teaspoons sugar
Kosher salt

Steps:

  • In a large skillet over medium heat, heat the olive oil. Add the garlic and red pepper flakes and cook until just fragrant, 1 minute. Add the anchovies, capers and olives and cook until the anchovies have begun to dissolve in the oil, about 5 minutes. Pour in the wine and the Basic Tomato Sauce and bring to a simmer. Add the fish fillets, making sure they are submerged in the sauce, and gently simmer until the fish is cooked through and the flesh is milky white and slightly flaky, about 10 minutes. Season with salt and pepper, to taste.
  • Meanwhile, cut each fingerling in half lengthwise and place in a medium bowl. Toss well with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the potatoes, cut side down, and cook until well browned, about 5 minutes.
  • Serve the potatoes alongside the puttanesca and garnish with basil and freshly ground black pepper.
  • In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
  • Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
  • Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.

PAN-FRIED SEA BASS WITH PUTTANESCA SAUCE & CELERIAC CHIPS



Pan-fried sea bass with puttanesca sauce & celeriac chips image

Posh fish and chips! Team bass with an Italian-inspired tomato sauce and serve celeriac as fries

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 13

3 tbsp olive oil
1 onion , finely chopped
3 garlic cloves , finely chopped
pinch dried chilli flakes
400g can chopped tomato
1 tbsp small caper or 1 tbsp large capers, chopped
6 pitted green olives , roughly sliced
250g celeriac , peeled and cut into thin batons
200g kale , roughly chopped
knob of butter
squeeze lemon juice
2 sea bass fillets, skin lightly scored
small handful parsley , chopped

Steps:

  • Heat 1 tbsp of the oil in a frying pan. Tip in the onion, garlic and chilli flakes and cook over a low heat for 10 mins until soft. Add the tomatoes and ¼ can of water and cook for 8 mins until thick, then stir through the capers and olives. Can be done earlier in the day and chilled.
  • Meanwhile, heat oven to 220C/200C fan/ gas 7. Put the celeriac on a non-stick baking sheet. Add another 1 tbsp oil, season and mix with your hands. Spread into a thin layer and roast for 25 mins, stirring once, until golden and tender.
  • Put the kale in a steamer and cook for about 5 mins until tender. When done, pop a knob of butter on top, squeeze over a little lemon juice and season.
  • Heat the remaining oil in a non-stick frying pan. Season the fish fillets, then put in the pan, skin-side down. Cook for 3-4 mins until the skin is golden and the fish is almost cooked through. Turn and cook for 1-2 mins more, depending on the thickness of the fillets.
  • Meanwhile, heat the sauce through, season and add the parsley. Spoon the sauce onto 2 plates, top with the fish and serve with the celeriac chips and kale.

Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 1.5 milligram of sodium

SEA BASS "PUTTANESCA"



Sea Bass

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

Salt
6 anchovy fillets in oil
1/2 cup white wine
One 24-ounce jar crushed tomatoes
1 cup mixed kalamata pitted olives
2 tablespoons capers (if in brine or salt, rinse with water)
4 large fresh basil leaves, chopped or hand-torn
4 medium cloves of garlic, chopped or slivered
Pinch of crushed red pepper, optional
4 sea bass fillets (or other firm white fish), 6 to 8 ounces per serving
1 pound whole-wheat spaghetti or pasta of your choice
Fresh Italian parsley, chopped or pulled leaves, for garnish
High-quality extra-virgin olive oil, for drizzling
Parmesan or pecorino, for grating or shaving

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat a large flat-bottom saute pan over medium heat. Melt the anchovy fillets in a little of their own oil until heated through, then add the white wine. Add the crushed tomatoes, olives, capers, basil, garlic and crushed red pepper if using. Bring the sauce to a boil, then lower to a simmer and cook, covered, for 3 minutes. Add the sea bass on top of the sauce. Cover the pan and poach the fish in the sauce for 6 to 8 minutes.
  • Add the pasta to the boiling water and cook until firm but not overcooked, 8 to 10 minutes. Drain thoroughly.
  • Transfer the fish to a warm plate. Toss the pasta into the sauce to heat and coat evenly. Place the pasta on a serving plate and top with the sea bass. Sprinkle on parsley, drizzle with extra-virgin olive oil and add grated or shaved cheese. This is one fish dish that can stand up to added cheese.

GRILLED SEA BASS WITH OREGANO AND TOMATOES



Grilled Sea Bass with Oregano and Tomatoes image

Categories     Tomato     Low Carb     Bass     Summer     Grill/Barbecue     Oregano     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

4 tablespoons olive oil
4 garlic cloves, minced
6 6- to 8-ounce sea bass fillets
5 ounces fresh shiitake mushrooms, stems discarded, caps sliced (about 3 cups)
4 large plum tomatoes, chopped
3/4 cup pitted brine-cured black olives (such as Kalamata), halved
1/4 cup chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
3 anchovy fillets, minced
1 tablespoon drained capers

Steps:

  • Prepare barbecue (medium-high heat). Mix 2 tablespoons oil and half of minced garlic in small bowl. Brush garlic oil on both sides of fish. Sprinkle fish with salt and pepper.
  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms and remaining garlic; sauté 5 minutes. Add tomatoes and next 6 ingredients. Reduce heat to medium-low; cook 5 minutes to blend flavors. Season sauce with salt and pepper. Remove from heat. Cover and keep warm.
  • Grill fish just until opaque in center, about 3 minutes per side. Transfer to plates. Top with sauce and serve.

PUTTANESCA I



Puttanesca I image

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

Provided by Pooche

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
  • Toss pasta with sauce, and serve.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g

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