BRANZINO IN SALSA PICCANTE
(MEDITERRANEAN SEA BASS IN SPICY TOMATO SAUCE)

2 branzino or small striped bass, 1 1/4 pounds each, cleaned, scaled, and heads removed
Kosher salt
Freshly ground white pepper
1 small bunch basil (about 1 cup), tough stems removed
1 1/2 cups extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
3 medium cloves garlic, thinly sliced
1 small thin red chili pepper, stemmed seeded and finely chopped
1 red bell pepper, cored, seeded and finely chopped
1 cup dry white wine
3 large tomatoes, peeled, seeded and coarsely chopped
1 tablespoon capers, drained and rinsed
1/4 cup pitted black olives, such as kalamata or Taggiasche
2 tablespoons finely chopped flat-leaf parsley

Preheat the oven to 425 degrees F. Have ready a flameproof baking dish or roasting pan large enough to hold the fish in a single layer.

Rinse the fish well and pat dry with paper towels. Season lightly with salt and pepper, inside and out. Stuff each fish with half the basil. Rub 1/4 cup of the olive oil into the skin of the fish, and set aside.

Place the baking dish or roasting pan over medium-high heat. Add 3/4 cup of the olive oil, the onion and garlic and cook for about 5 minutes, or until the onion is soft and translucent.

Add the chopped chili pepper and bell pepper, and cook for 3 minutes, or until they have softened.

Add the wine and cook for about 5 minutes, or until it has reduced by one-third.

Reduce the heat to medium-low and add the tomatoes, capers and olives. When the sauce starts to bubble around the edges, remove from direct heat and keep it warm on the stovetop.

Heat the remaining 1/2 cup of olive oil in a large skillet over high heat until it shimmers. Sear the fish for 3 minutes on each side, then transfer to the baking dish and baste with the sauce.

Cover tightly with a lid or aluminum foil and bake for 8 minutes. Uncover and increase the oven temperature to 450 degrees F. Bake for about 10 minutes, basting every 3 to 4 minutes, until the fish is just cooked through.

Transfer the fish and sauce to a serving platter. Sprinkle with the parsley, drizzle with olive oil and serve hot.

Servings: 6
Adapted from source: Cucina of Le Marche by Fabio Trabocchi