- Striped Bass in Acqua Pazza
- (Branzino Striato in Acqua Pazza)
Four (6-oz) center-cut striped bass filets, trimmed of
12 sun-dried tomato halves
1/2 cup flour
4 tbsp extra-virgin olive oil
2 cloves garlic, peeled and thinly sliced
1 tsp red pepper flakes
1/2 cup chardonnay wine
1 cup fish stock
16 nicoise or Kalamata olives
5 caperberries, drained and sliced
2 tbsp butter
Leaves from 3 sprigs parsley, chopped
Salt and freshly ground black pepper
Soak tomatoes in a bowl of warm water until soft, about 25-30 minutes.
Drain and set aside.
Season flour with salt and pepper in a shallow dish.
Lightly dredge fish and set aside.
Heat a large skillet over medium-high heat and add 3 tbsp of the olive oil.
Add fish to skillet, skin side down, reduce heat to medium, and cook until skin
is browned and crisp, 2-4 minutes.
Turn fish and cook until nearly opaque throughout, 4-9 minutes, depending on
thickness of filets.
Transfer fish to paper towels to drain, skin side up.
Return skillet to medium-high heat.
Add remaining olive oil to skillet and fry garlic until lightly golden, 10-15
Add pepper flakes and fry for a few seconds.
Carefully add wine and simmer, stirring often, until reduced by half, 3-4
Add fish stock, olives, caperberries, and tomatoes and simmer until sauce
thickens slightly, 2-3 minutes.
Whisk in butter and simmer for another minute.
Stir in parsley.
Season to taste with salt and pepper.
Return fish to skillet, skin side up, and simmer until warmed through. Serves 4.
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