Striped Bass all’Amatriciana
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon extra-virgin olive oil
- 1½pounds fillet of striped bass or other firm, white-fleshed fish, skin-on, in 4 pieces
- Salt and ground black pepper
- 2ounces guanciale, pork belly or pancetta, diced
- 1large onion, sliced thin
- 4large cloves garlic, slivered
- 2cups canned San Marzano tomatoes, crushed with a fork
- ½teaspoon crushed red chile flakes, or to taste
- 2tablespoons slivered basil leaves
Nutritional analysis per serving (4 servings)
280 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 37 grams protein; 670 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 400 degrees. Spread olive oil in a baking dish just large enough to hold the fish in a single layer. Season the flesh side of the fish with salt and pepper, and set aside on a plate or cutting board.
- Step 2
In a heavy saucepan, heat the guanciale on medium low, stirring occasionally, until the fat is rendered and the cracklings are golden. Add the onion and cook until onion is soft and barely colored. Stir in garlic and continue cooking until it softens. Add tomatoes and salt and pepper to taste. Simmer gently about 15 minutes, until tomatoes have come together and reduced a bit. Stir in chile flakes and remove from heat.
- Step 3
Heat baking dish in the oven and when the oil is hot, remove it from the oven. Place fish, skin side down, in the dish. Spread the tomato mixture on the fish. Return dish to oven and bake 15 to 20 minutes, until the fish just turns opaque and is cooked through. Serve at once or set aside at room temperature to serve in 30 minutes or so. Scatter basil on top just before serving.
Private Notes
Comments
1 Large can of San Magherita whole Tomaotes
2 small pouches of Pancetta
For those who love crispy fish skin (I do), I recommend the extra step of searing the fish (seasoned with salt and pepper skin side down in a skillet and placing them flesh side up into a dish with the sauce and then baking. While it doesn't save time, this method has the advantage that the flesh side of the fish does not dry out.
Excellent recipe.
The thicker the fish filet the better.
Good recipe with lot of stepping off points. Made exactly as written however, we thought it overpowered the delicate striped bass. Perhaps we served with too much sauce over the fish. Next time we'll serve with pasta next to the fish on the plate, and with less sauce over the fish itself.
DELICIOUS!! Easy!! Gorgeous!! Followed the directions. Excellent striped bass!! Served with orreciette
Wonderful dish! I used 2X the pancetta which I highly recommend.