Pan-Seared Striped Bass All'amatriciana

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!

Yield: 4 servings (serving size: 1 fillet and 1/4 cup sauce)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 272
  • Fat: 12.1g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 2.1g
  • Protein: 33.2g
  • Carbohydrate: 5.8g
  • Fiber: 1.3g
  • Cholesterol: 146mg
  • Iron: 1.7mg
  • Sodium: 577mg
  • Calcium: 42mg


  • 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. 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. 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.

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