Roasted Striped Bass

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 28 ounce canned tomatoes diced drained canned
• 0.5 cup cooking wine dry white
• 2 tablespoons flat-leaf parsley fresh chopped
• 1 tablespoon garlic chopped
• 1 teaspoon kosher salt 
• 24  mussels cleaned
• 2 tablespoons olive oil good
• 2 ounces pancetta diced
• 0.3 cup pernod 
• 1 teaspoon saffron threads 
• 1 pound shrimp shelled deveined
• 2 pound striped bass fillet skinless
• 1 cup onions yellow chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. 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.
4. Add the garlic and cook for 1 more minute.
5. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
6. Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper.
7. Add the shrimp and mussels to the dish.
8. 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.
9. Sprinkle with parsley and serve.