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Striped/Sea Bass with Heirloom Tomato Scampi Recipe

Looking for an easy Striped/Sea Bass with Heirloom Tomato Scampi recipe? Learn how to make Striped/Sea Bass with Heirloom Tomato Scampi using healthy ingredients.


Submitted by markgugs

Makes 4 servings



This one is Italy, pure and simple. Which is precisely what Italian cuisine is all about: Get yourself fresh, pure ingredients in season, plus some fine, real condiments and seasonings, and put it all together without a lot of fuss, and ecco! A simply superb meal, as healthy as they come and as good as eating gets. It's also beautiful on the plate. Note that scampi does not, in fact, mean shrimp, as many people think, but rather refers to the popular lemon, garlic, and oil preparation for shrimp in so many red-sauce Italian joints.

Recipe Ingredients for Striped/Sea Bass with Heirloom Tomato Scampi

6 oz Sea Bass, Mixed Species
6 oz Sea Bass, Mixed Species
6 oz Sea Bass, Mixed Species
6 oz Sea Bass, Mixed Species
5 serving (Fairway) Extra-Virgin Olive Oil, Catalan Arbequina
32 tbsp chopped Shallots
1 tbsp Fennel Seed
4 stalk, medium (7-1/2" - 8" long) Celery
1 tbsp, drained Capers, Canned
2 fl oz Wine, Table, White
1 tbsp Vinegar red wine
2 lemon yields Lemon Juice
6 tomato Tomatoes, Orange
2 cup leaves, whole Basil, Fresh

Recipe Directions for Striped/Sea Bass with Heirloom Tomato Scampi

  1. Preheat the oven to 350F.

  2. In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice. Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute. Give a light push to loosen the skin from the pan. Add the thyme sprigs to the pan. Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes. Remove fish from the oven and transfer to paper towels.

  3. Meanwhile, In a large skillet, heat the garlic oil over medium-high heat. Add the garlic (finely chopped), shallots (finely chopped), and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the celery (cut into 1/4" pieces) and capers and cook until the celery has softened, about 2 minutes. Add the wine to the pan and cook until it is reduced by half, about 1 minute. Add the vinegar, lemon zest and juice, tomatoes (cut into wedges), and basil (torn into small pieces by hand) and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.

  4. Serve the bass fillets topped with the tomato scampi.

Categories

Seafood, Main Dish, Italian, Bake, Saute

Nutrition Facts
Serving Size 516.4g
Amount Per Serving
Calories
475
Calories from Fat
203
% Daily Value*
Total Fat
22.6g
35%
Saturated Fat
3.7g
19%
Trans Fat
0.0g
Cholesterol
90mg
30%
Sodium
326mg
14%
Potassium
1383mg
40%
Total Carbohydrates
23.5g
8%
Dietary Fiber
3.1g
12%
Sugars
1.5g
Protein
45.1g
Vitamin A 93% Vitamin C 80%
Calcium 12% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B-
  Good points
  • Low in sugar
  • High in phosphorus
  • Very high in selenium
  • High in vitamin A
  • High in vitamin B6
  • High in vitamin C
  •   Bad points
  • Contains alcohol
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