Chilean Sea Bass Putanesca Recipe

ingredients

2 Chilean sea bass filets (8 ounce size)
2 tablespoons olive oil
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
1/2 cup red onion, julienne-style
1/2 cup red bell pepper, julienne-style
1/2 cup green bell pepper, julienne-style
8 individual fresh banana pepper rings
1/4 cup tomato flesh, julienne-style
10 pitted kalamata olives, rinsed
1 tablespoon capers, rinsed
1 tablespoon anchovy paste
3 cups chicken stock
3/4 cup marinara sauce
salt and pepper, to taste
all purpose flour, for lightly dusting fish

directions

Preheat oven to 375 degrees F. Heat medium sized saute pan over high heat.

Season sea bass with salt and pepper. Dredge bass in flour, but be sure to remove excess flour. Saute bass in olive oil, flesh side down first if skin is still attached.

Remove bass from pan and place on ovenproof liner. Place in oven and cook for 6-8 minutes, depending on thickness, or until done.

In same saute pan, add onion, red, green, banana peppers and cook until tender. Add garlic, tomato, capers, olives, anchovies, extra virgin olive oil and saute for 2 minutes.

Add chicken stock, marinara, and season with salt and pepper. Reduce mixture until the liquid is almost gone, and is a thick ragout consistency. Adjust seasoning with salt and pepper to taste.

Serve sauce over bass with seasonal vegetables.

nutrition data

Nutritional data has not been calculated yet.