Ingredients for Branzino In Salsa Piccante Mediterranean Sea Bass In Spicy Toma
- Striped Bass
- Kosher Salt
- White Pepper
- 1/4 cup fresh basil, chopped
- Extra Virgin Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- Red Chili Pepper
- Red Bell Pepper
- Dry White Wine
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons capers, drained
- Black Olives
- Flat Leaf Parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Branzino In Salsa Piccante Mediterranean Sea Bass In Spicy Toma? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Branzino In Salsa Piccante Mediterranean Sea Bass In Spicy Toma
- Preheat oven to 425°F (220°C).
- Prepare a flameproof baking dish or roasting pan large enough to hold the fish in a single layer.
- Rinse 2 (6-ounce) Branzino fillets thoroughly and pat dry with paper towels.
- Season fish lightly with salt and pepper, inside and out.
- Stuff each fish with half of 1/4 cup chopped fresh basil.
- Rub 1/4 cup olive oil into the skin of the fish and set aside.
- Place the baking dish over medium-high heat.
- Add 3/4 cup olive oil, 1 medium onion (chopped), and 2 cloves garlic (minced) to the pan. Cook for 5 minutes, or until the onion is soft and translucent.
- Add 1-2 small chili peppers (finely chopped), and 1/2 green bell pepper (chopped). Cook for 3 minutes until softened.
- Add 1/2 cup dry white wine and cook for 5 minutes, or until reduced by one-third.
- Reduce heat to medium-low. Add 1 (28-ounce) can crushed tomatoes, 2 tablespoons capers (drained), and 1/4 cup pitted Kalamata olives (halved).
- Simmer until the sauce bubbles around the edges. Remove from heat and keep warm.
- Heat remaining 1/2 cup olive oil in a large skillet over high heat until shimmering.
- Sear the fish for 3 minutes per side. Transfer to the baking dish and baste with the sauce.
- Cover tightly with a lid or aluminum foil and bake for 8 minutes.
- Uncover, increase oven temperature to 450°F (230°C).
- Bake for 10 minutes, basting every 3-4 minutes, until the fish is cooked through.
- Transfer the fish and sauce to a serving platter.
- Sprinkle with 2 tablespoons chopped fresh parsley, drizzle with olive oil, and serve hot.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
16g
Fat
42g
Carbs
2g