Home Recipes Baked Striped Bass Livornese

Baked Striped Bass Livornese

Serves 4 Bake

Ingredients

  • 4 striped bass fillets (about 6 oz each)
  • 2 cups crushed tomatoes
  • ¼ cup pitted green or Kalamata olives, halved
  • 2 Tbsp capers, rinsed
  • 3 cloves garlic, sliced
  • ¼ tsp red pepper flakes
  • 3 Tbsp olive oil and chopped parsley

Method

  1. Heat the oven to 400°F. In an ovenproof skillet, warm the oil and cook garlic and pepper flakes 1 minute.
  2. Add tomatoes, olives, and capers; simmer 5 minutes and season.
  3. Season the fillets and nestle them into the sauce, spooning some over the top.
  4. Bake 12–14 minutes, until the fish flakes. Finish with parsley.

Chef's tip

This briny tomato sauce is just as good with cod or halibut — a true weeknight workhorse.

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