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Categories:Viewed: 122 - Published at: 8 years ago
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 or 2 thick fillets of striped bass or similar fish, about 1 1/2 pounds (skin on, scaled and dried)
- Salt and pepper
- Flour for dredging
- 1 medium onion, thinly sliced
- 1 teaspoon slivered garlic
- 1 red or yellow bell pepper, cored, seeded and sliced
- 2 cups tomatoes (fresh or canned), cored and chopped
- 1 tablespoon capers, drained (optional)
- Chopped fresh parsley leaves for garnish
Method
- Put half the oil in a deep skillet wide enough to accommodate the fish.
- Turn heat to medium high.
- Sprinkle fish with salt and pepper, and dredge skin side in flour.
- When oil is hot (a pinch of flour will sizzle), put fish in pan skin side down and cook, adjusting heat as necessary so fish browns but does not burn.
- Cook without turning 5 to 10 minutes, until bottom of fish is nicely browned.
- Turn off heat, and carefully remove fish to a platter, browned side up.
- Let pan cool a few moments, and wipe it out with paper towels.
- Add the remaining oil and the onion, garlic and pepper; cook together over medium-high heat, stirring occasionally, until softened, about 10 minutes.
- Add tomatoes and, if you are using them, capers.
- Cook, stirring occasionally, until tomatoes break up, 5 to 10 minutes; adjust heat so mixture bubbles steadily but not violently.
- Return fish to pan skin side up, and cook just until fish is tender.
- Garnish, and serve fish with sauce.
