Here is a good one,

2-3# striper fillets
2 8 oz cans chopped tomatoes
5-6 cloves fresh chopped garlic
1/2 t crushed red pepper
1 T capers
1T fresh chopped parsley(Italian flat leaf)
1T fresh chopped basil
1/2 T fresh oregano
extra virgin olive oil
1/2 - 1 cup white wine

Over low heat cook the garlic in olive oil till it is just starting to brown. Add everything else except the fillets. Bring to a boil and then turn down low and simmer for about twenty minutes. Rub down the fillets with olive oil and lay them in a roasting pan. Season them with a little sea salt and white pepper. Cover with the sauce and bake in a 350 degree oven till the fish is done. This is great served over some angel hair pasta. All the ingredients can be altered to taste and if you do not want to use wine substitute clam juice, enjoy.

Vic

Bump for tastyness
Posted from my iPhone/Mobile device

Can you substitute ANY fish or does it have to be a specific type?

I was thinking that it could be adapted for freshwater fish like perch, crappie or even sunfish.

Just thinking outside the box!

The only reason they use all those ingredients is to cover up the mediocre flavor of striped-bass :uhuh: Fish cakes can definitely be made out of just about any edible fish, but pan fish are so good fried that I personally wouldn't. They would certainly be good, though.

This is how I make them, recipe from Chez Panisse. Everything as freaking fresh as possible...

1-1/2 lbs mix of striper (cut up small) and fresh crab.
Homemade mayo (1 egg plus ~ 1/4+ cup good oil)
1/2 cup thinly sliced green onion
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp cayenne
1-1/4 cup fresh sourdough bread crumbs
4 tbsp clarified butter

Mix the fish and mayo then season with the other stuff. Coat in the breadcrumbs and fry in the butter.

Do it right and it's a killer.

-spence