Chilean Sea Bass Putanesca

2 8oz. chilean sea bass filets
2 Tbsp olive oil
2 Tbsp extra virgin olive oil
2 tsp minced garlic
1/2 cup red onion, julienned
1/2 cup red pepper, julienned
1/2 cup green pepper, julienned
7-10 individual fresh banana pepper rings
1/4 cup tomato flesh, julienned
10-12 pieces pitted calamata olives, rinsed
1 Tbsp capers, rinsed
1 Tbsp anchovy paste
3 cups chicken stock
3/4 cup johnny's marinara
salt & pepper to taste
all purpose flour, for lightly dusting fish

Preheat oven to 375 degrees. Heat medium sized sautee pan over high heat.
Season sea bass with salt and pepper. Dredge bass in flour, be sure to
remove excess flour. Sautee bass in olive oil, flesh side down first if
skin is still attached. Remove bass from pan and place on oven proof
liner. Place in oven and cook for 6-8 minutes, depending on thickness, or
until done. In same sautee pan add onion, red, green, banana peppers and
cook until tender. Add garlic, tomato, capers, olives, anchovies, extra
virgin olive oil and sautee for 2 minutes. Add chicken stock, marinara,
and season with salt and pepper. Reduce mixture until the liquid is almost
gone, and is a thick ragout consistency. Adjust seasoning with salt and
pepper to taste. Serve sauce over bass with seasonal vegetables. Serves 2


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