Ina Garten’s Roasted Striped Bass | Barefoot Contessa | Food Network

Ina roasts striped bass with mussels, shrimp and lots of savory aromatics!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Roasted Striped Bass
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 6 servings

Ingredients

2 tablespoons good olive oil
1 cup chopped yellow onions
2 ounces pancetta or bacon, diced
1 tablespoon chopped garlic
1 (28-ounce) can plum tomatoes, drained and diced
1 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/4 cup Pernod, optional
1 (2 to 3-pound) striped bass fillet, skin removed
1 pound large shrimp, shelled and deveined
24 mussels, cleaned and debearded
2 tablespoons chopped fresh flat-leaf parsley

Directions

Preheat the oven to 350 degrees F.

Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.

Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.

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Ina Garten’s Roasted Striped Bass | Barefoot Contessa | Food Network