CIAO BELLA PARMESAN CRUSTED CHILEAN SEA BASS OVER PASTA PUTTANESCA
3 tablespoons olive oil
1 large onion, chopped
6 large garlic cloves, chopped
1, 2-ounce can anchovy filets
1, 28-ounce can San Marzano whole tomatoes
1, 28-ounce can tomato puree (or leftover sauce works here as well)
1 ½ tablespoons Dish off the Block Ciao Bella Italian Spice Blend
1 tablespoon sugar
2 teaspoon salt
1 teaspoon black pepper
3 teaspoons red pepper flakes
1 cup red wine (good quality – so you can drink the rest!!)
4 tablespoons capers
Juice and zest from one lemon
1, 6-ounce can black olives, drained (or jar of Kalamata olives)
¼ cup fresh basil, chiffonade
1-pound pasta, cooked al dente
3 tablespoons olive oil
2 pounds Chilean sea bass (or other firm white fish such as halibut, swordfish, catfish, etc….)
3 teaspoons Dish off the Block Ciao Bella Italian Spice Blend
1 teaspoon salt
½ cup grated parmesan cheese
1 lemon, cut into wedges
To make the sauce, heat the olive oil in a large skillet with sides over medium high heat. Sauté onion and garlic until soft and fragrant. Add the anchovies, including the oil, and stir until they dissolve.
Add whole tomatoes, puree, Italian seasoning, sugar, salt, black pepper, red pepper flakes, and red wine to the pan. Bring to a low boil and let cook for 20-30 minutes, crushing the whole tomatoes with a spatula or wooden spoon and stirring frequently to let the flavors meld and sauce reduce slightly. You can cook longer to further develop the flavors but reduce heat and cover the pan.
Add the capers, lemon, and black olives to the pan and cook for another 5 minutes. Just before serving, stir in the fresh basil.
While the sauce cooks, prepare your fish.
Heat the olive oil in a large skillet over medium high heat.
Cut the fish into serving size portions. Rub the Italian seasoning all over the fish (on all sides). Sprinkle with the salt.
Place the parmesan cheese in a shallow dish and dip the fish on all sides into the parmesan pressing to adhere.
Place the fish in the hot oil and sear on all sides, until golden brown. Cover and let cook on low until a fork inserted in the center of the fish goes in and out easily and fish flakes with a fork. Timing will depend on the thickness of the fish. Turn periodically in the pan with tongs if it is very thick. Squeeze lemon juice over the top and keep warm in a 325-degree oven until you are ready to serve.
Serve the pasta topped with sauce and a serving of fish on top (more sauce on the fish). Garnish with fresh basil, lemon, and grated parmesan on the side.