Marinating tips (tuna & striper)

[chefchris401]

Mediterranean Style Striped Bass

2 to 3lbs Striped Bass Fillets, Skinless
2 Large Spanish Onions, sliced in rounds ¼” thick
3 Lemons, sliced in rounds ¼” thick
1 Cup Black Olives, Sliced
1 Can Artichoke Hearts, Marinated
4 Bay Leaves, Whole
2 Sprigs Fresh Basil, finely chopped
2 Cups Marinara or Pomodoro Sauce
1 Tsp. Red Crushed Pepper
Salt an Pepper to taste

In a large glass or aluminum baking dish layer onions and lemons covering the bottom of the pan.

Lay fish on top and season with salt, pepper, and red crushed pepper flakes.

Place olives, artichokes, bay leaves and basil on and around fish.

Pour the red sauce of your choice over the mixture.

Let marinate for 4 hours or more, can be made 2 days ahead.

Before placing in oven remove pan from refrigerator and allow to come to room temperature,. This will help it cook more evenly and uniformly.

Bake covered with aluminum foil at 400 degrees for about 35-45 minutes depending on the thickness of the fillets.

Fish is done when it flakes easy and is solid white throughout.

Notes: You can add any vegetables you want to this dish, squash, sun dried tomatoes, asparagus, peppers, really whatever you like.

I serve this dish over white rice or risotto.

You can make it spicier by adding any kind of hot peppers, I prefer sweet hot red cherry peppers.

You can use your favorite red sauce to make this dish. Buy anything you like or make your own.