italian style striped bass
(1 RATING)
We live in an area that is a fishermans paradise. We have striped bass that ranges from a few pounds to over 20 lbs. We also have trout, large and small mouth bass, catfish, sturgeon, salmon and many more. This recipe is one I learned from my mom as my dad was also a fisherman. It's great served with a green salad, french bread and a peach cobbler! (You can also mix in some cooked white rice with the sauce after cooking for a great sidedish.)
No Image
prep time
20 Min
cook time
40 Min
method
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yield
Ingredients
- 1 cup green bell pepper, diced
- 1 cup red pepper, diced
- 8 ounces sliced mushrooms
- 1 - medium yellow onion, diced
- 2 large cans italian style diced tomatos
- 1/2 cup chopped basil leaves
- 4 cloves garlic, smashed and chopped
- 1 cup red wine
- 1/4 cup olive oil
- 1 - striped bass 3-5 lbs range cleaned, scaled and left whole
How To Make italian style striped bass
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Step 1Put the oil in a dutch oven on medium heat, saute the onions, bell peppers, garlic till slightly soft. Add the mushrooms and saute.
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Step 2Add the tomatoes and wine and basil and simmer 30 minutes.
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Step 3Salt and pepper the inside and outside of the fish.
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Step 4Put the fish in a roasting pan and pour the tomato sauce over the fish, cover with foil and bake 40 minutes at 350F or till the fish flakes away from the bone.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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