Seared Black Bass with Pirro's Puttanesca atop Sautéed Spinach

Prep/Cook Time: 15 minutes/15 minutes: Total time 30 minutes

Yields: 2 servings

Dairy-free, paleo, pescatarian - there's a lot of labels we could attach to this recipe but we think the most important is "delicious"! This Pirro's Original Recipe pairs delicious bass filets with our amazing three-olive Puttanesca Sauce, in a recipe that appears gourmet, but is actually very simple and quick to put together. 

  • 2-8 Oz. Bass Fillets (Substitute with any White Fish)
  • 1-24 Oz. Jar of Pirro's Puttanesca Sauce
  • 10 Oz. of Fresh Spinach
  • 2 Cloves Fresh Garlic
  • 1 Tsp. Salt
  • 1 Tsp. Crushed Black Pepper
  • 1 Tsp. Garlic Power
  • 1 Tsp. Dried Onion Powder
  • 1 Tsp. Dried Crushed Basil
  • 2 Tsp. Paprika

Create a blacken seasoning by mixing salt, black pepper, garlic powder, onion powder, basil, and paprika. Take fillets and using your fingers rub with water, by doing this the blackened seasoning will stick to the fish. Take seasoning mixture and evenly distribute on fillets. Add 2 Tbsp. olive oil to heated pan, medium heat. Wait for the olive oil to heat up, you want to hear a sizzle when placing the fish into the oil. Place fillets on the pan and cook for 4 minutes on one side, flip and cook for 4 minutes on the opposite side. If the fillets are thick cuts then add a few more minutes on each side, if they are thin fillets less than 4 minutes on each side. Fillets should be slightly browned on each side. Add approximately half or 12 oz. of the Pirro's Puttanesca to the pan, reduce heat and allow for fillets to simmer in the sauce for 2 minutes. Remove filets from heat. In a separate pan heat up 1 Tbsp. olive oil. Dice garlic and add to oil. Add spinach to pan and sautee for 2-4 minutes, adding the remainder of the Pirro's Puttanesca Sauce. Serve the fish atop spinach. Godere!


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