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Pan-Seared Striped Bass All'amatriciana

Pan-Seared Striped Bass All'amatriciana
Photo: John Autry; Styling: Cindy Barr
Total time 20 mins

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

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!


  • 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

Nutrition 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

How to Make It

  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.

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  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.

Cook's Notes

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