Striped Bass Puttanesca With Seared Fingerling Potatoes Recipe

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Nutrition per serving    (USDA % daily values)
CAL
678
FAT
93%
CHOL
74%
SOD
42%

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Ingredients for 4 servings

2 tablespoons olive oil

1 small bunch basil, stemmed, for garnish

Kosher salt and freshly ground black pepper

3/4 cup pitted Moroccan oil-cured black olives, roughly chopped

1/2 cup white wine

6 cups Basic Tomato Sauce, recipe follows

1/4 teaspoon red pepper flakes

4 large garlic cloves, thinly sliced

1/4 cup capers

1 pound fingerling potatoes, parboiled for about 12 to 15 minutes, drained and cooled

3 anchovies, roughly chopped or mashed with a fork

4 (6-ounce) striped bass fillets, skinned

1/4 cup extra-virgin olive oil

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