SEA BASS - Seared Chilean Sea Bass with Puttanesca Sauce

By Unblond1

Ingredients

• FISH:
• 1 x 6 - 8 ounce piece of sea bass, skinless
• 1 teaspoon olive oil
• salt and pepper to taste
• pinch of fennel pollen
• SAUCE:
• 1 tablespoons EVOO
• 1 shallot, thinly sliced
• 4 canned flat anchovies, coarsely chopped
• 2 cloves garlic, chopped or thinly sliced
• 1 cup halved cherry tomatoes, different colours if you have 'em
• 1 jarred piquillo pepper, sliced or chopped
• 1/4 cup oil-cured black and pimento-stuffed green olives, chopped (about 8 of each)
• 1 1/2 tablespoons capers, drained
• 1/4 teaspoon crushed red pepper
• 2 - 3 sprigs of thyme, removed before serving
• 2 tablespoons Italian parsley, chopped
• salt and pepper to taste
• freshly grated parmigiano reggiano, to serve

Preparation

Step 1

SAUCE:

Heat up a sauté pan and add the olive oil. When hot add the anchovy fillets and shallot and stir for about 2 minutes until it begins to melt into the oil. Add the garlic and sauté for 2 minutes. Add the rest of the ingredients, except for the parsley. Stir and simmer for about 10 - 15 minutes until the tomatoes soften but still hold their shape. Take off the heat, season to taste and add the parsley. Set aside at room temperature.

Pat the fish dry, rub lightly with olive oil and season with salt, pepper and fennel pollen. Heat up a frying pan, put in the fish and fry until browned on each side, about 3 - 4 minutes per side.

Serve the fish in shallow bowls, over couscous, rice, polenta or pasta, topped with the sauce and freshly grated parmigiano reggiano.

Calories 323.2
Total Fat 16.9 g
Saturated Fat 2.4 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 7.3 g
Cholesterol 11.0 mg
Sodium 1,338.4 mg
Potassium 312.4 mg
Total Carbohydrate 11.6 g
Dietary Fiber 1.9 g
Sugars 3.6 g
Protein 29.4 g