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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Pan-Seared Striped Bass All'amatriciana

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!

Cooking Light JULY 2010

  • Yield: 4 servings (serving size: 1 fillet and 1/4 cup sauce)
  • Total:20 Minutes


  • 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.

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

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Pan-Seared Striped Bass All'amatriciana recipe