Bass Agrodolce with Spaghetti Squash and Mushrooms
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 432 calorie
- Total Fat
- 22 grams
- Saturated Fat
- 3.5 grams
- Cholesterol
- 136 milligrams
- Sodium
- 268 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 4 grams
- Protein
- 34 grams
- Sugar
- 16 grams
- Total: 1 hr 55 min
- Prep: 25 min
- Cook: 1 hr 30 min
Ingredients
5 tablespoons extra-virgin olive oil
3 or 4 sprigs fresh rosemary
1 head garlic, peeled
Pinch of red pepper flakes
1/4 cup red wine vinegar
3 tablespoons sugar
1 medium spaghetti squash
Kosher salt and freshly ground pepper
12 ounces mixed mushrooms (shiitake, chanterelle and/or oyster), cut into pieces if large
2 cups cherry tomatoes
4 6-ounce striped bass fillets, pin bones removed
Directions
- Preheat the oven to 375. Make the agrodolce sauce: Heat 3 tablespoons olive oil, the rosemary, whole garlic cloves and pepper flakes in a small saucepan over low heat, stirring, until the garlic is tender, 8 minutes. Set aside 1 tablespoon of the garlic oil. Add the vinegar and sugar to the pan; simmer over medium-low heat until syrupy and caramelized, 5 minutes.
- Halve the squash lengthwise and remove the seeds. Brush the cut sides with the reserved garlic oil and season with salt and pepper. Place cut-side up in a baking dish and roast until tender, 1 hour. Reduce the oven to 200. Hold the squash with a towel; using a fork, pull off flesh in strands and place in the baking dish. Season with salt and pepper, cover with foil and keep warm in the oven.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring, until browned, 10 minutes. Transfer to a plate. Add the remaining 1 tablespoon olive oil to the skillet; add the tomatoes and toss until they blister. Add 1 tablespoon of the agrodolce sauce and a splash of water; cover and cook until the tomatoes burst, 5 minutes. Return the mushrooms to the pan and warm through.
- Meanwhile, bring 1 inch of water to a boil in a saucepan over medium-high heat. Season the fish with salt and pepper, then place in a bamboo or collapsible steamer over the water; cover and steam until almost cooked through, 5 to 6 minutes. Remove from the heat and keep covered to finish cooking, 2 to 4 minutes.
- Place a fish fillet on each of 4 plates; add the squash, mushrooms and tomatoes. Drizzle with the agrodolce sauce. Serve with extra sauce and the caramelized garlic.