How to Make Rigatoni With Sea Bass
- cook TIME 18 mins
- prep TIME 12 mins
- total TIME 30 mins
Ingredients (17)
- 22 oz skin-on sea bass fillets
- 10 oz cooked rigatoni from 5 oz raw
- 6 oz cherry tomatoes halved
- 2 oz onions diced
- 1 tbsp garlic minced
- 2 tbsp parsley chopped
- 1 tbsp Hunt's tomato paste
- 1 cup unsalted chicken broth
- 1/2 cup milk
- 4 tbsp heavy cream
- 0.25 oz shredded parmesan cheese
- 1 tbsp all-purpose flour
- 2 tbsp olive oil divided
- 1 tbsp unsalted butter
- 3/4 tsp salt divided to 1/2 tsp, 1/4 tsp
- 1/2 tsp pepper divided
- 1 tsp paprika
INSTRUCTIONS
Prep:
Cook the Pasta: Boil the water, add the pasta, and check the package for cooking time. Gently stir every few minutes until al dente, then drain in a colander.
Prepare the Fillets: Remove the scales if there are any. Check for hidden pin bones and remove them with tweezers. Pat dry with paper towels.
Dice the Onion: Lay each half flat on the board and thinly slice it. Next, slice each half horizontally, then rotate the halved onion towards you and slice vertically again to chop into small pieces.
Mince the Garlic: Firmly press down with the knife’s flat side to crush the clove and remove the peel. Trim off the end, then thinly slice the peeled clove. Rock the knife back and forth over the sliced pile until it’s finely minced.
Chop the Parsley: Bunch the parsley leaves together and use a chef’s knife to thinly slice them. Then, using the knife in a rocking motion, chop the sliced pile once or twice, until they are finely minced.
Cook:
Pan-fry the Fillets: In a pan, add 1 tbsp olive oil and 22 oz sea bass fillets to pan-fry over medium heat. Cook the skin-side for 7 minutes until golden, then flip over to the other side and cook for another 3 minutes. Season both sides with 1/4 tsp salt and 1/4 tsp pepper while you fry.
Add the Aromatics: Transfer the fish onto a plate. Add 1 tbsp olive oil, 1 tbsp unsalted butter, 2 oz onion, and 1 tbsp garlic, and sauté for 30 seconds until fragrant.
Add the Tomato Paste: Add 1 tbsp Hunt's tomato paste and gently stir until well-mixed.
Add the Cherry Tomatoes: Add 6 oz cherry tomatoes and stir for 2 minutes.
Make the Sauce: Add 1 tbsp all-purpose flour and stir evenly till mixed, then add 1 cup unsalted chicken broth, 1/2 cup milk, 4 tbsp heavy cream, 0.25 oz shredded parmesan cheese, 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp paprika. Stir for 2 minutes until well-combined.
Add the Pasta: Add 10 oz rigatoni and stir for another 2 minutes, then take off the heat.
Serve and Enjoy: Transfer the sea bass and cooked pasta onto serving plates. Garnish with 2 tbsp parsley and enjoy hot.
