Sea Bass Puttanesca In A Foil Pouch

4 faves
More from this source
Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
507
FAT
51%
CHOL
28%
SOD
61%

Comments

Add a comment

Ingredients for 4 servings

3 tablespoons EVOO (extra-virgin olive oil)

4 scallions, sliced on an angle into 1-inch pieces

1 lemon, cut into 8 pieces

4 four-six ounces fillets, sea bass

Salt and pepper

1 pint cherry tomatoes, halved

8 canned flat anchovies, chopped

1 handfull pitted and chopped black olives, such as Kalamata

3 tablespoons capers, drained

1 handful chopped fresh flat leaf parsley

4 cloves garlic, chopped

1/2 teaspoon crushed red pepper

Crustry bread, for mopping up juices

You might also like

Oven Puttanesca
Bijouxs
Chicken Puttanesca
Sunset
Roasted Cherry Tomato Puttanesca
Feed Me Phoebe
Spaghetti With White Puttanesca Recipe
Food Republic
Puttanesca Baked Cod
The Naptime Chef
Pasta Puttanesca
The Pioneer Woman
Pasta With Tuna Puttanesca
One Hungry Mama
Vegetarian Puttanesca
Gluten Free Goddess
Oven Puttanesca
Whole Living
Pasta With Green Puttanesca
The New York Times