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Ingredientes
- 4 x skinless striped bass fillets 1/2" thick and 8 to 9 ounce each
- 1/4 c. extra-virgin extra virgin olive oil Coarse salt Freshly-grnd black pepper
- 4 med garlic cloves thinly sliced
- 1 lb halved cherry tomatoes about 1 1/2 pints
- 1/2 c. pitted gaeta or possibly kalamata olives halved
- 3 Tbsp. capers liquid removed
- 2 tsp finely-minced oregano
Direcciones
- To Fillet a Bass: Lay fish on cutting board. Using a fillet knife, cut behind gills to the bone. Cut through the skin, down the length of the backbone, keeping the knife pressed against the bone, while continuously folding back the flesh as you run knife along the bone. Slide the knife over the ribs, and remove fillet. Turn fish over and repeat. Beginning at the tail end, remove skin from fillets. Trim the thin edges of the fillets for even cooking.
- Place rack in center of oven, and heat to 400 degrees. Rub fish on both sides with 2 Tbsp. oil. Season with salt and pepper. Place skinned-side down, in a medium roasting pan. Set aside.
- Heat remaining 2 Tbsp. oil in a medium skillet over medium heat. Add in garlic and cook, stirring, till fragrant and light golden brown, 1 to 2 min. Add in tomatoes and cook till skins are beginning to split, 2 to 3 min. Add in olives, capers, and oregano. Stir to combine, and cook 30 seconds more. Taste and adjust for seasoning. Spoon proportionately over fish. Transfer to oven, and cook just till opaque, 10 to 15 min. Serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 170 | 54% |
| Total Fat 19.14g | 24% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 455mg | 19% |
| Potassium 674mg | 19% |
| Total Carbs 6.57g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.79g | 2% |
| Protein 29.62g | 47% |
