Pan-Seared Striped Bass All'amatriciana

<p>Pan-Seared Striped Bass All'amatriciana</p>
Photo: John Autry; Styling: Cindy Barr

Don't be intimidated by the fancy name; this dish is light, tasty, and cooks up quick. Add a simple salad, and dinner is served!


4 servings (serving size: 1 fillet and 1/4 cup sauce)

Total time: 20 Minutes

Recipe from

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Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 272
Fat 12.1 g
Satfat 3.4 g
Monofat 5.4 g
Polyfat 2.1 g
Protein 33.2 g
Carbohydrate 5.8 g
Fiber 1.3 g
Cholesterol 146 mg
Iron 1.7 mg
Sodium 577 mg
Calcium 42 mg


1 tablespoon extra-virgin olive oil, divided
4 (6-ounce) striped bass fillets
1/4 plus 1/8 teaspoon salt, divided
2 ounces pancetta, finely chopped
1/2 cup chopped onion
1/8 teaspoon crushed red pepper
3 garlic cloves, minced
2 cups cherry tomatoes, quartered
1 teaspoon balsamic vinegar


1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/4 teaspoon salt. Add fish to pan, skin side up; cook 3 minutes or until lightly browned. Turn fish over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; keep warm.

2. Return pan to medium-high heat. Add remaining 1 teaspoon oil and pancetta; cook 1 minute, stirring occasionally. Add onion, pepper, and garlic; cook 5 minutes or until pancetta is browned, stirring occasionally. Add tomatoes and vinegar; cook 3 minutes or until tomatoes soften, stirring frequently. Add remaining 1/8 teaspoon salt, stirring well. Serve sauce with fish.


While dishes all'amatriciana are traditionally made with guanciale (cured Italian pork jowl), we substituted pancetta, which is more readily available.