Branzino In Salsa Piccante (Mediterranean Sea Bass In Spicy Toma Recipe

Name: Branzino In Salsa Piccante (Mediterranean Sea Bass In Spicy Toma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 1/4 lb) striped bass, small (cleaned, scaled, and heads removed); kosher salt, to taste; white pepper, freshly ground, to taste; 1 cup basil, tough stems removed; 1 1/2 cups extra virgin olive oil (plus more for drizzling); 1 onion, small, finely chopped; 3 garlic cloves, thinly sliced; 1 red chili pepper (cayenne type, thin small); 1 red bell pepper, cored, seeded and finely chopped; 1 cup dry white wine; 3 tomatoes, peeled, seeded and coarsely chopped; 1 tablespoon capers, drained and rinsed; 1/4 cup black olives, pitted (such as kalamata or Taggiasche); 2 tablespoons flat leaf parsley, finely chopped

Servings: persons

2 (1 1/4 lb) striped bass, small (cleaned, scaled, and heads removed)
kosher salt, to taste
white pepper, freshly ground, to taste
1 cup basil, tough stems removed
1 1/2 cups extra virgin olive oil (plus more for drizzling)
1 onion, small, finely chopped
3 garlic cloves, thinly sliced
1 red chili pepper (cayenne type, thin small)
1 red bell pepper, cored, seeded and finely chopped
1 cup dry white wine
3 tomatoes, peeled, seeded and coarsely chopped
1 tablespoon capers, drained and rinsed
1/4 cup black olives, pitted (such as kalamata or Taggiasche)
2 tablespoons flat leaf parsley, finely chopped

1
Preheat the oven to 425 degrees. Have ready a flameproof baking dish or roasting pan large enough to hold the fish in a single layer.
2
Rinse the fish well and pat dry with paper towels. Season lightly with salt and pepper, inside and out. Stuff each fish with half the basil. Rub 1/4 cup of the olive oil into the skin of the fish, and set aside.
3
Place the baking dish or roasting pan over medium-high heat. Add 3/4 cup of the olive oil, the onion and garlic and cook for about 5 minutes, or until the onion is soft and translucent. Add the chopped chili pepper and bell pepper, and cook for 3 minutes, or until they have softened. Add the wine and cook for about 5 minutes, or until it has reduced by one-third. Reduce the heat to medium-low and add the tomatoes, capers and olives. When the sauce starts to bubble around the edges, remove from direct heat and keep it warm on the stovetop.
4
Heat the remaining 1/2 cup of olive oil in a large skillet over high heat until it shimmers. Sear the fish for 3 minutes on each side, then transfer to the baking dish and baste with the sauce. Cover tightly with a lid or aluminum foil and bake for 8 minutes. Uncover and increase the oven temperature to 450 degrees. Bake for about 10 minutes, basting every 3 to 4 minutes, until the fish is just cooked through. Transfer the fish and sauce to a serving platter. Sprinkle with the parsley, drizzle with olive oil and serve hot.

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (1 1/4 lb) striped bass, small (cleaned, scaled, and heads removed), kosher salt, to taste, white pepper, freshly ground, to taste, 1 cup basil, tough stems removed, and more.

Yes, Branzino In Salsa Piccante (Mediterranean Sea Bass In Spicy Toma falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Branzino In Salsa Piccante (Mediterranean Sea Bass In Spicy Toma

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