Bass Agrodolce with Spaghetti Squash and Mushrooms

Name: Bass Agrodolce with Spaghetti Squash and Mushrooms
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters cherry tomatoes; 1 head garlic, peeled; 4 servings Kosher salt and freshly ground pepper; 340 grams mixed mushrooms (shiitake, chanterelle and/or oyster), cut into pieces if large; 5 Tbsps extra-virgin olive oil; 1 pinch Pinch of red pepper flakes; 59 milliliters red wine vinegar; 3 or 4 sprigs fresh rosemary; 1 medium spaghetti squash; 680 grams striped bass fillets, pin bones removed; 3 Tbsps sugar

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

Preheat the oven to 37

Equipment you will use

Oven

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.

Ingredients you will need

Garlic

Garlic Oil

Olive Oil

Rosemary

Pepper

Equipment you will use

Sauce Pan

Add the vinegar and sugar to the pan; simmer over medium-low heat until syrupy and caramelized, 5 minutes.

Ingredients you will need

Vinegar

Sugar

Equipment you will use

Frying Pan

Halve the squash lengthwise and remove the seeds.

Ingredients you will need

Squash

Seeds

Brush the cut sides with the reserved garlic oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Garlic Oil

Place cut-side up in a baking dish and roast until tender, 1 hour. Reduce the oven to 20

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Salt And Pepper

Squash

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the mushrooms, season with salt and cook, stirring, until browned, 10 minutes.

Ingredients you will need

Mushrooms

Salt

Transfer to a plate.

Add the remaining 1 tablespoon olive oil to the skillet; add the tomatoes and toss until they blister.

Ingredients you will need

Olive Oil

Tomato

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mushrooms

Tomato

Sauce

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Water

Fish