IMBB 5.0 : Sea Bass over Tomato Rosemary Pasta


I didn’t really have a good idea on what I was going to cook for this round of “Is My Blog Burning“. It wasn’t that I was overly busy. Rather, it was because I don’t know jack about Fish. I was born and raised in Pittsburgh, where you really don’t want to eat the fish from the Allegheny, Ohio or Monongahala Rivers…unless you like the taste of toxic sludge mixed in with your catfish or river trout.

At any rate, I was looking for the perfect recipe to indoctrinate myself. And since I grew up in an Italian neighborhood, I figured that was as good as place as any. Using a recipe found in “Fish – The Complete guide to Buying and Cooking” as a base, I concocted a decent go. Even though cheese dHot oesn’t always go well with fish, the parmesan fills out the pasta nicely.

  • 3 tablespoons olive oil
  • 1 tablespoons hot pepper flakes
  • 3 cloves garlic, peeled and lightly crushed
  • 2 cups tomatoes, chopped, seeded and peeled
  • 1 teaspoon fresh rosemary
  • 1 lb. Sea Bass, filleted
  • 1 lb. linguine
  • 1/2 cup fresh parslet, minced
  • 1 cup grated parmesan

Preheat oven to 300 degrees f. and set a large pot of water on and start to boil for the linguine.

Heat the olive oil in a large skillet over medium-high heat. Add the hot pepper flakes and garlic and sautee. When the garlic begins to brown, remove from skillet and add the tomatoes. Cook, stirring, until the tomatoes begin to liquify, about five minutes. Add rosemary, salt and pepper to taste, and cook for another five minutes. Add the fillets on top of the sauce. Cover the skillet and allow to cook 5-8 minutes.

Remove the fillets from the sauce and place in a baking dish. Cover dish with aluminum foil and place in oven, until pasta is complete.

Put half of parsley in sauce and combine.

When pasta is complete, dress with sauce and parmesan cheese. Plate pasta and place fillet of Sea Bass on top. Garnish with rest of parsley.

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