Reviews Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Back to Roasted Wild Striped Bass with Peperonata All Reviews for Roasted Wild Striped Bass with Peperonata - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Wild Striped Bass with Peperonata Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1/2 cup extra-virgin olive oil 1 large red onion, finely chopped 2 large garlic cloves, sliced 3 red bell peppers, cored, seeded, and cut into 1-inch pieces 3 yellow bell peppers, cored, seeded, and cut into 1-inch pieces Pinch of crushed red-pepper flakes 2 canned anchovies 10 ripe plum tomatoes, diced, or 1 (35-ounce) can whole tomatoes, drained and passed through the medium disk of a food mill 1 tablespoon capers, rinsed Coarse salt and freshly ground black pepper 4 fillets (about 8 ounces each) wild striped bass, skin on 8 slices lemon 1/2 cup extra-virgin olive oil 4 sprigs fresh rosemary Roasted Potatoes
Gallery Roasted Wild Striped Bass with Peperonata
Recipe Summary Servings: 4
Gallery
Roasted Wild Striped Bass with Peperonata
Roasted Wild Striped Bass with Peperonata
Roasted Wild Striped Bass with Peperonata
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1/2 cup extra-virgin olive oil 1 large red onion, finely chopped 2 large garlic cloves, sliced 3 red bell peppers, cored, seeded, and cut into 1-inch pieces 3 yellow bell peppers, cored, seeded, and cut into 1-inch pieces Pinch of crushed red-pepper flakes 2 canned anchovies 10 ripe plum tomatoes, diced, or 1 (35-ounce) can whole tomatoes, drained and passed through the medium disk of a food mill 1 tablespoon capers, rinsed Coarse salt and freshly ground black pepper 4 fillets (about 8 ounces each) wild striped bass, skin on 8 slices lemon 1/2 cup extra-virgin olive oil 4 sprigs fresh rosemary Roasted Potatoes
Directions
Make the peperonata: In a large skillet, heat oil over medium heat; add onion and garlic, and cook, stirring, until onion is translucent, about 3 minutes. Add remaining ingredients, stirring to break up anchovies. Season with salt and pepper. Reduce the heat to a simmer, and cook, stirring occasionally, until peppers are very soft, about 45 minutes.
Preheat oven to 500 degrees. Make the bass: Place 2 lemon slices on a small rimmed baking sheet; top with a piece of bass. Repeat process with remaining lemon slices and bass. Season with salt and pepper. Drizzle evenly with oil, and top each piece of fish with a sprig of rosemary. Roast until the fish is cooked through, 10 to 12 minutes.
Serve fish over peperonata with potatoes on the side.
Reviews
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
All Reviews for Roasted Wild Striped Bass with Peperonata
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Wild Striped Bass with Peperonata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
