Striped Bass Puttanesca with Seared Fingerling Potatoes

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The preparation takes a little more time than one expects from reading through the recipe, especially if the tomato sauce is made right before. The recipe quantities are grandiose; one 28 oz can of tomatoes made plenty of sauce for one side of fillet striped bass (about 1.5 lbs. cut in 1/4s. The dish itself is delicious. There is a good reason the chef chose Morrocan oil cured olives, so do your best to find them. I used Beldi olives, which I was told were the closest and they really set the Puttanesca apart from others.

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Delicious. Threw it in the oven, instead just to save time, space, and having to check it, while preparing the rest of our meal. so easy and fabulous. Served our meal with couscous. Did I tell you how fabulous this recipe is:

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This dish is soooo yummy and best of all it is easy to make.

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The Puttanesca sauce was quite nice, as were the potatoes, but combined I found this menu a bit of a mess. The fish fell apart and became mushy as it poached in the sauce - it was difficult to tell when it was done as it didn't firm up. The potatoes were tasty, but they weren't the best accompaniment to this dish. Perhaps rice or pasta would make better use of the excess sauce. It is unnecessary to make the Pomodoro sauce separately (unless you want a surplus for later... the ingredients could have simply been added to the Puttanesca (just adjust measures accordingly. Too much work for a "one pot meal". And I was uncomfortable with the amount of oil used in these recipes(about 3/4 cup in total. Overall, I was disappointed.

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This recipe is so simple to make, yet the end result is incredible. My husband thought I worked on this for hours because it was so delicious!

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Made it with cod. Terrific!

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I tried this receipe with shrimp and cod because my family does not care for striped bass. The sauce is very flavorful and tastes excellent and the potatotes (make sure they are fried well really make the dish. I love the flavors and with a nice loaf of ciabatta to sop up that sauce....yummmmmm ! Thanks Dave.