Sea Bass "Puttanesca"
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
50
Sourness
36
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Bring a large pot of salted water to a boil
2
Heat a large flat-bottom saute pan over medium heat
3
Melt the anchovy fillets in a little of their own oil until heated through, then add the white wine
4
Add the crushed tomatoes, olives, capers, basil, garlic and crushed red pepper if using
5
Bring the sauce to a boil, then lower to a simmer and cook, covered, for 3 minutes
6
Add the sea bass on top of the sauce
7
Cover the pan and poach the fish in the sauce for 6 to 8 minutes
8
Add the pasta to the boiling water and cook until firm but not overcooked, 8 to 10 minutes
9
Drain thoroughly
10
Transfer the fish to a warm plate
11
Toss the pasta into the sauce to heat and coat evenly
12
Place the pasta on a serving plate and top with the sea bass
13
Sprinkle on parsley, drizzle with extra-virgin olive oil and add grated or shaved cheese
14
This is one fish dish that can stand up to added cheese