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Roasted Wild Striped Bass with Peperonata

  • servings: 4


  • 1/2 cup extra-virgin olive oil
  • 1 large red onion, finely chopped
  • 2 large garlic cloves, sliced
  • 3 red bell peppers, cored, seeded, and cut into 1-inch pieces
  • 3 yellow bell peppers, cored, seeded, and cut into 1-inch pieces
  • Pinch of crushed red-pepper flakes
  • 2 canned anchovies
  • 10 ripe plum tomatoes, diced, or 1 (35-ounce) can whole tomatoes, drained and passed through the medium disk of a food mill
  • 1 tablespoon capers, rinsed
  • Coarse salt and freshly ground black pepper
  • 4 fillets (about 8 ounces each) wild striped bass, skin on
  • 8 slices lemon
  • 1/2 cup extra-virgin olive oil
  • 4 sprigs fresh rosemary
  • Roasted Potatoes


  1. Step 1

    Make the peperonata: In a large skillet, heat oil over medium heat; add onion and garlic, and cook, stirring, until onion is translucent, about 3 minutes. Add remaining ingredients, stirring to break up anchovies. Season with salt and pepper. Reduce the heat to a simmer, and cook, stirring occasionally, until peppers are very soft, about 45 minutes.

  2. Step 2

    Preheat oven to 500 degrees. Make the bass: Place 2 lemon slices on a small rimmed baking sheet; top with a piece of bass. Repeat process with remaining lemon slices and bass. Season with salt and pepper. Drizzle evenly with oil, and top each piece of fish with a sprig of rosemary. Roast until the fish is cooked through, 10 to 12 minutes.

  3. Step 3

    Serve fish over peperonata with potatoes on the side.