Some Italian cooks would never combine cheese and seafood, but feel free to grate a little Pecorino Romano over the striped bass before serving. "In Puglia, fish and cheese go together," says Donatella.
Ingredients
Makes 6 servings
Step 1
Position rack in center of oven and preheat to 400°F. Boil wine in medium saucepan until reduced to 1 cup, about 5 minutes. Remove from heat and reserve.
Step 2
Generously brush 18x12x1-inch baking sheet with olive oil. Arrange fennel slices in single layer on prepared baking sheet. Top with onion slices in single layer. Sprinkle with salt and freshly ground black pepper. Drizzle 4 tablespoons oil over vegetables.
Step 3
Rinse fish inside and out; pat dry with paper towels. Sprinkle fish inside and out with salt and freshly ground black pepper. Lightly dust outside of fish with flour. Pour enough olive oil into extra-large skillet to reach depth of 1/4 inch; heat over medium-high heat until oil is very hot. Working with 1 fish at a time, add fish to skillet and fry until golden crust forms on skin, about 3 minutes per side. Carefully place fish atop vegetables on baking sheet. Gently stuff cavity of each fish with 2 crushed garlic cloves, then 1/4 cup chopped parsley. Pour reserved wine over vegetables on baking sheet.
Step 4
Roast fish uncovered until vegetables begin to soften, 35 to 40 minutes. Scatter tomato halves and olives around fish; bake until fish is just cooked through, about 15 minutes longer. Transfer fish to large platter; cover with foil to keep warm. Increase oven temperature to 475°F. Continue to bake vegetables uncovered until tender and tomatoes are very soft and beginning to color in spots, about 15 minutes longer.
Step 5
Arrange vegetable mixture around fish on platter. Drizzle with 2 tablespoons oil. Sprinkle chopped fennel fronds over fish and serve.
Nutrition Per Serving
An Italian Primitivo (a red varietal similar to Zinfandel) would be great with the fish and the pasta. Donatella prefers Primitivo di Manduria, a fruity, spicy style of red produced in Manduria, which is a city (as well as an area) in southern Puglia. She suggests the 2007 Feudi di San Gregorio Ognissole Primitivo di Manduria (Italy, $18), a balanced wine with aromas of cherries and strawberries and a spicy finish. If you can't find that specific bottle, look for the 2007 Vinosia Salento Primitivo (Italy, $10), a juicy, fragrant red wine with honey notes.
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Reviews (8)
Back to TopLoved this. Added some thinly sliced potatoes and carrots and used Spigola fish instead (3 small ones).
sharigail
1/5/2013
I dont usually make striped bass, but wanted to try something new. I did a loose interpretation of this recipe, and it was wonderful. I basically used whatever vegetables I had in the house that would lend themselves to roasting brussel sprouts, red cabbage, heirloom tomatoes, and red onions. I roasted them at 400 for about 20 minutes. I then pan fried the fish as per the recipe, then added the olives, then placed it on top of the roast veggies for another 10 minutes. Not only was it fabulous, it was beautiful looking with a sprig of rosemary. I cant wait to make it for guests. So easy!
Anonymous
Roslyn Heights, NY
12/7/2011
I made this dish with a large striper that we caught in Martha's Vineyard. I had to fillet the fish and cut into portions and then adjust the cooking time due to smaller pieces. Absolutely delicious. I will be making this again and again. I served it with a broiled garlic bread at the end which was a perfect vehicle for left over juices.
earthtomadison
6/22/2011
Great recipe. I used smaller pieces, put everything together at one time, and roasted at 400 for ~15 minutes.
johaggard
9/20/2010
Enjoy your dried-out fish!
DJFingerbang
5/29/2010
Oh, how I like these smart aleks, who are slow on the uptake and write reviews without trying to cook it. You can get striped bass that is 1 1/2 Lb. You have to cook 4 pounds of fish with so many vegetables for 50 minutes. And if you don't like Italian style cooking, do not eat or even read the recipe, not talking to be so arrogant and write "smart" reviews.
mikulas4
Canada
5/29/2010
我喜欢阅读和尝试食谱因为他们公关manbetx苹果下载ovide new ideas than what i usually would combine 4a main ingredient. This recipe is refreshingly different than what i usually enjoy my striped bass with. Certainly the idea is elegant, i wouldn't cook any seafood 4that long of period of time, if marinated, seasoned already, whole fish is ALWAYS better than just its fillets in my findings, BBQing is sooo fun and yummy... don't leave the fire to burn'm obviously. Bon'!
llnordling
California
5/29/2010
I love striped bass, but this recipe is perplexing because stripers have to be 28 inches long in order to keep them--they have to be 36 inches for commercial fishermen! Where does one find a whole striped bass that weighs only a pound? Furthermore, striped bass are not at all easy to scale, so why not just fillet the fish and then back the skinless fillets like I did.
PPasquale
Lunenburg
5/28/2010
