Healthy Recipes Ingredients Fish & Seafood Fish Striped Bass Livornese Be the first to rate & review! Jeff Nathan, culinary consultant for Russo's Hospitality Group, shared this recipe from Vetro in Queens, New York. He likes using multicolored cherry tomatoes, but you can use whatever's ripe in your garden or those that look best at the market. Serve with crusty bread to sop up every last bit of the tasty sauce. By Jeff Nathan Jeff Nathan Chef Jeff Nathan is the director of culinary development for the Russo's Hospitality Group, working throughout several divisions including restaurant, catering and manufacturing. Previously, he served as the executive chef and CEO of Abigael's Restaurant Group, one of New York's finest dining establishments. Currently, Abigael's provides upscale catering services to Fortune 500 corporations and sports arenas, including the Jeff Nathan Abigael's Concession at Madison Square Garden. EatingWell's Editorial Guidelines Updated on September 20, 2023 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Brie Passano Active Time: 30 mins Total Time: 30 mins Servings: 6 Nutrition Profile: Nut-Free Soy-Free High-Protein Egg-Free Jump to Nutrition Facts Ingredients 5 tablespoons extra-virgin olive oil, divided 2 pounds striped bass or other firm white fish fillets, such as halibut or red snapper, cut into 6 portions ¼ teaspoon kosher salt ¼ teaspoon ground pepper ¼ cup all-purpose or gluten-free flour 8 cloves garlic, thinly sliced 2 small shallots, finely diced 1 tablespoon dried oregano ¼ teaspoon crushed red pepper 2 cups tri-color cherry tomatoes, halved 4 tablespoons capers, rinsed, or 15 large caper berries 1 cup dry white wine 4 tablespoons lemon juice 3 tablespoons cold unsalted butter, cut into chunks 2 tablespoons chopped fresh parsley Directions Heat 2 tablespoons oil in a large skillet over medium-high heat. Meanwhile, season fish with salt and pepper. Dredge in flour. Once the oil is hot, add half the fish to the pan, skinned-side up. Cook until the fish is golden brown and flakes easily with a fork, about 2 minutes per side. Transfer to a plate and keep warm. Add 2 tablespoons oil to the pan and repeat with the remaining fish. Add the remaining 1 tablespoon oil to the pan and reduce heat to very low. Add garlic and cook, stirring, until light golden and fragrant, 1 to 3 minutes. Add shallots, oregano and crushed red pepper. Increase heat to medium and cook, stirring, until the shallots are translucent, 2 to 3 minutes. Add tomatoes, capers (or caper berries), wine and lemon juice. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, until slightly reduced and the tomatoes have broken down, about 5 minutes. Reduce heat to very low and swirl in butter until the sauce is emulsified and creamy. (Do not boil, or the emulsified sauce will break.) Stir in parsley. Serve the fish with the sauce. Originally appeared: EatingWell.com, July 2022 Rate It Print Nutrition Facts (per serving) 370 Calories 21g Fat 9g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 5 oz. fish & 1/3 cup sauce Calories 370 % Daily Value * Total Carbohydrate 9g 3% Dietary Fiber 2g 7% Total Sugars 3g Protein 28g 56% Total Fat 21g 27% Saturated Fat 6g 30% Cholesterol 136mg 45% Vitamin A 882IU 18% Vitamin C 15mg 17% Vitamin E 2mg 13% Folate 38mcg 10% Vitamin K 30mcg 25% Sodium 327mg 14% Calcium 56mg 4% Iron 2mg 11% Magnesium 78mg 19% Potassium 604mg 13% Zinc 1mg 9% Vitamin B12 6mcg 250% Omega 3 1g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved