
Roasted Bass with Anchovy Tomato Sauce
Ingredients
Method
- Clean and prepare the fish fillets if needed.
- Preheat the oven to 400°F (200°C).
- Heat the olive oil and butter over medium-high heat in a large skillet. Add the fish.
- Season lightly with salt and pepper. Brown on one side, then turn and brown the other side.
- Remove the fish from the pan and place it on an oven-safe plate or baking dish. Transfer to the oven.
- Bake until cooked through, about 5 to 10 minutes depending on the thickness of the fillets.
- Reduce the stovetop heat to medium. Add the onion and cook until soft.
- Add the garlic, capers, and anchovies. Cook, stirring regularly, until the anchovies break up, about 5 minutes.
- Add the crushed tomatoes and 1 teaspoon lemon juice. Turn the heat to high and bring to a boil, stirring regularly. Cook until the tomato sauce thickens.
- Return the fish to the pan and turn to coat with the sauce.
- Garnish with fresh parsley and lemon slices.
Nutrition
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Ebook ISBN: 978-1-68190-256-2
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Ebook ISBN: 978-1-68190-257-9
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Ebook ISBN: 978-1-68190-258-6
Paperback ISBN: 978-1-68190-304-0
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Audiobook ISBN: 978-1-68190-185-5





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