Bass Agrodolce With Spaghetti Squash And Mushrooms
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
5 tbsps
Extra-Virgin Olive Oil1 cup
Red Wine Vinegar3 tbsps
Sugar1 medium
Spaghetti Squash2 cups
Cherry TomatoesDirections:
1
Preheat the oven to 375
2
Make the agrodolce sauce: Heat 3 tablespoons olive oil, the rosemary, whole garlic cloves and pepper flakes in a small saucepan over low heat, stirring, until the garlic is tender, 8 minutes
3
Set aside 1 tablespoon of the garlic oil
4
Add the vinegar and sugar to the pan; simmer over medium-low heat until syrupy and caramelized, 5 minutes
5
Halve the squash lengthwise and remove the seeds
6
Brush the cut sides with the reserved garlic oil and season with salt and pepper
7
Place cut-side up in a baking dish and roast until tender, 1 hour
8
Reduce the oven to 200
9
Hold the squash with a towel; using a fork, pull off flesh in strands and place in the baking dish
10
Season with salt and pepper, cover with foil and keep warm in the oven
11
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat
12
Add the mushrooms, season with salt and cook, stirring, until browned, 10 minutes
13
Transfer to a plate
14
Add the remaining 1 tablespoon olive oil to the skillet; add the tomatoes and toss until they blister
15
Add 1 tablespoon of the agrodolce sauce and a splash of water; cover and cook until the tomatoes burst, 5 minutes
16
Return the mushrooms to the pan and warm through
17
Meanwhile, bring 1 inch of water to a boil in a saucepan over medium-high heat
18
Season the fish with salt and pepper, then place in a bamboo or collapsible steamer over the water; cover and steam until almost cooked through, 5 to 6 minutes
19
Remove from the heat and keep covered to finish cooking, 2 to 4 minutes
20
Place a fish fillet on each of 4 plates; add the squash, mushrooms and tomatoes
21
Drizzle with the agrodolce sauce
22
Serve with extra sauce and the caramelized garlic
23
Photograph by Sang An