Striped Bass in Chardonnay Sauce
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.saveur.com.
Cooking tools:
Ingredients
- 12 sun-dried tomato halves
- 1⁄2 cup flour
- Salt
- freshly ground black pepper
- 4 (6-oz.) center-cut striped bass filets, trimmed of belly flaps
- 4 Tbsp. extra-virgin olive oil
- 2 cloves garlic, peeled and thinly sliced
- 1 tsp. red pepper flakes
- 1⁄2 cup unoaky chardonnay
- 1 cup fish or chicken stock
- 16 niçoise or kalamáta olives
- 5 caperberries, drained and sliced
- 2 Tbsp. butter
- Leaves from 3 sprigs parsley, chopped
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Striped Bass with Salsa Verde
saveur.com
Whole Striped Bass Baked in a Crust of Salt
saveur.com
Sautéed Sea Bass with Chanterelles
saveur.com
Striped Bass in Tomato Sauce
readersdigest.ca
Baked Striped Bass with Fennel and Pernod
saveur.com
Striped Bass in Salt Dome Recipe | Alton Brown
foodnetwork.com
Striped Bass Stuffed with Swordfish and Shrimp
saveur.com
Striped Bass in Salt Dome Recipe | Alton Brown
foodnetwork.com