Recipe courtesy of Little Napoli
Sea Bass "Puttanesca"
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 714
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 102
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 46
- Cholesterol
- 58
- Sodium
- 1154
- Total: 25 min
- Active: 25 min
Ingredients
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
Directions
- 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.