Tony's Table: Striped Bass Livornese

NEW YORK (CBS 2) -- In this segment of Tony's Table, CBS 2's Tony Tantillo cooks up a delicious seafood dish made famous by Patsy's Italian Restaurant. Mangia! 

Serves 1

Striped Bass Filet, 12 oz.

1/5 cup Virgin Olive Oil

1 small white onion, julienned

2 anchovies, chopped fine

2 tablespoons nonpareil capers

4 green olives, pitted and coarsely chopped

4 black olives, pitted and coarsely chopped

2 oz. dry white wine

8 oz. canned crushed tomatoes

½ tablespoon chopped parsley

5 basil leaves, coarsely chopped

Ground pepper (to taste)

 Sauté onions in oil until tender and they start to brown, for about 5 to 6 minutes.

Add capers, olives, anchovies, white wine, tomatoes.

When it comes to a boil, add striped bass and about ½ cup of water

Bring to a boil, lower to a simmer, and cover.  Cook 8 to 10 minutes or until fish is done, every so often, uncovering and spooning sauce over filet.

Add parsley, basil, and ground pepper (to taste) and mix for one more minute.

Plate and serve.