Stuffed Squash Blossoms I had never prepared or even eaten Zucchini Blossoms before. I love that...
Sea Bass “Puttanesca” from Food Network
- 6 anchovy fillets in oil
- 1/2 c. white wine
- One 24-oz jar crushed tomatoes
- 1 c. mixed kalamata pitted olives
- 2 Tbsp. 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 oz. per serving
- 1 lb. 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
- Bring a large pot of salted water to a boil.
- Heat a large flat-bottom sauté 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.