Braised Bass with Tomatoes
Lightly stewing the tomatoes enhances the flavor of the sauce.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 3 Tbsp. olive oil
- 2 dried hot peppers
- 2 cloves garlic, peeled and lightly crushed
- 2 cups tomatoes (fresh or canned), peeled, seeded, and chopped
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- 1 large or 2 small bass fillets, about 1 lb. total
- 1 lemon, cut into wedges for serving
- Heat the oil in a large sauté pan over medium-high heat. Add the hot peppers and garlic, and cook, stirring, until the garlic is golden brown. Remove and discard the peppers and the garlic.
- Add the tomatoes to the same pan and cook, stirring, until the tomatoes begin to liquefy. Add the salt and pepper; cook for about 5 minutes, then gently place the fillets in the pan. Cover the sauté pan and cook over medium heat for about 7 minutes or until the fish is done. To check for doneness, insert a thin-bladed knife into the thickest part of the fish. The flesh should be white, opaque, and flaky; no translucence should be apparent.
- Carefully remove the fillets from the pan and set on a warm platter. Spoon the sauce over the fish. Serve with lemon wedges.