Ingredients

1/4 cup extra virgin olive oil
3 clove garlic
2 cup shallots or 1 small onion
1 teaspoon salt
1 teaspoon dried oregano, preferably imported Italian
1/4 teaspoon dried parsley, preferably homemade
1/4 teaspoon dried basil, preferably homemade
1/4 teaspoon dried celery leaves, preferably homemade

1 teaspoon homemade canned plum tomatoes or 2 pounds very ripe, fresh plum tomatoes
1/2 cup gaeta or black oil-cured sicilian olives, pitted
2 tablespoon drained oil-packed capers
6 tablespoon fresh basil leaves
2 tablespoon finely chopped fresh flat-leaf (italian) parsley
4 tablespoon boneless striped bass fillets
1 cup dry white wine

Preparation

Baking Directions:

Pizzaiola sauce is extremely versatile; it’s a traditional accompaniment to grilled steak, but it’s also delicious with striped bass.

No matter how it’s prepared — Oreganata, Pizzaiola, or prepared very simply, with salt and lemon — I find striped bass irresistible.

When shopping for striped bass, choose fish that has a sweet scent and is white in color.

Warm the olive oil in a deep skillet over medium heat.

Add the garlic, shallots, 1/2 teaspoon of the salt, the dried oregano, dried parsley, dried basil, and dried celery.

Cook, stirring, until the shallots are translucent, 2 to 3 minutes.

Add the tomatoes, olives, capers, fresh basil, fresh parsley, and the remaining 1/2 teaspoon salt and cook for 3 to 5 minutes.

(Note: Cook 10 minutes longer if using fresh tomatoes.)

Add the striped bass fillets and the wine.

Ladle some of the tomato mixture over the fillets.

Cover, reduce the heat to medium-low, and simmer for 10 to 15 minutes or until just cooked through.

Serve over rice or pasta.

Note: Store-bought canned tomatoes are not recommended for this dish.

VariationOven-Baked Striped Bass Pizzaiola: If you prefer, you can bake the fish in the oven.

Preheat the oven to 375°F.

Place the fillets in a baking dish that is large enough to hold them in one layer.

Prepare the tomato mixture as the recipe directs in step 1. Pour the tomato mixture and the wine over the fish, cover with foil, and bake for 15 to 18 minutes.

Turn the broiler on high, remove the foil, and broil for 2 to 3 minutes.

Serve immediately.

Serving Directions:

Serve as a main course over rice or angel hair pasta.