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Bass Agrodolce with Spaghetti Squash and Mushrooms

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Bass Agrodolce with Spaghetti Squash and Mushrooms

Bass Agrodolce with Spaghetti Squash and Mushrooms

You can never have too many main course recipes, so give Bass Agrodolce with Spaghetti Squash and Mushrooms a try. This gluten free, dairy free, and pescatarian recipe serves 4. One portion of this dish contains roughly 35g of protein, 23g of fat, and a total of 485 calories. A mixture of cherry tomatoes, mushrooms, sprigs rosemary, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert.

Instructions

1
Preheat the oven to 37
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OvenOven
1
Heat 3 tablespoons olive oil, the rosemary, whole garlic cloves and pepper flakes in a small saucepan over low heat, stirring, until the garlic is tender, 8 minutes. Set aside 1 tablespoon of the garlic oil.
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GarlicGarlic
Garlic OilGarlic Oil
Olive OilOlive Oil
RosemaryRosemary
PepperPepper
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Sauce PanSauce Pan
2
Add the vinegar and sugar to the pan; simmer over medium-low heat until syrupy and caramelized, 5 minutes.
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VinegarVinegar
SugarSugar
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Frying PanFrying Pan
3
Halve the squash lengthwise and remove the seeds.
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SquashSquash
SeedsSeeds
4
Brush the cut sides with the reserved garlic oil and season with salt and pepper.
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Salt And PepperSalt And Pepper
Garlic OilGarlic Oil
5
Place cut-side up in a baking dish and roast until tender, 1 hour. Reduce the oven to 20
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Baking PanBaking Pan
OvenOven
6
Hold the squash with a towel; using a fork, pull off flesh in strands and place in the baking dish. Season with salt and pepper, cover with foil and keep warm in the oven.
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Salt And PepperSalt And Pepper
SquashSquash
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Baking PanBaking Pan
Aluminum FoilAluminum Foil
OvenOven
7
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
8
Add the mushrooms, season with salt and cook, stirring, until browned, 10 minutes.
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MushroomsMushrooms
SaltSalt
9
Transfer to a plate.
10
Add the remaining 1 tablespoon olive oil to the skillet; add the tomatoes and toss until they blister.
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Olive OilOlive Oil
TomatoTomato
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Frying PanFrying Pan
11
Add 1 tablespoon of the agrodolce sauce and a splash of water; cover and cook until the tomatoes burst, 5 minutes. Return the mushrooms to the pan and warm through.
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MushroomsMushrooms
TomatoTomato
SauceSauce
WaterWater
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Frying PanFrying Pan
12
Meanwhile, bring 1 inch of water to a boil in a saucepan over medium-high heat. Season the fish with salt and pepper, then place in a bamboo or collapsible steamer over the water; cover and steam until almost cooked through, 5 to 6 minutes.
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Salt And PepperSalt And Pepper
WaterWater
FishFish
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Sauce PanSauce Pan
13
Remove from the heat and keep covered to finish cooking, 2 to 4 minutes.
14
Place a fish fillet on each of 4 plates; add the squash, mushrooms and tomatoes.
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Fish FilletsFish Fillets
MushroomsMushrooms
TomatoTomato
SquashSquash
15
Drizzle with the agrodolce sauce.
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SauceSauce
16
Serve with extra sauce and the caramelized garlic.
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GarlicGarlic
SauceSauce
17
Photograph by Sang An
DifficultyExpert
Ready In1 h, 55 m.
Servings4
Health Score67
Dairy FreeGluten FreeVery Healthy
DietsGluten FreeDairy FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
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