Striped Bass with Tomato Relish

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound medium shrimp (21-25 count), peeled and deveined
• 2 garlic cloves, minced
• 3 cups Snappy Red Sauce
• 1/2  teaspoon red pepper flakes, or more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon freshly squeezed lemon juice
• Salt
• 1 pound Angel Hair pasta

Method

1. Thaw fish, if frozen. Rinse fish Pat dry with paper towels. Set aside. Finely shred the peel from the lemons; juice the lemons. Set aside.

2. For tomato scampi: In a saute pan heat 1 tablespoon olive oil over medium heat. Add garlic, the half shallot, and the fennel seeds Cook 2 minutes or until shallot is translucent and mixture is aromatic. Add celery and capers; cook 2 minutes more. Add wine; cook over high heat until rapidly boiling. Boil until about half of the liquid has evaporated. Reduce heat to medium. Add tomatoes, basil, garlic oil, red wine vinegar, the one shallot, one-third of the lemon peel, and one-third of the lemon juice. Cover and keep warm.

3. Meanwhile, preheat oven to 350°F. Season fish with the remaining lemon peel and the remaining lemon juice. Sprinkle with 1⁄4 teaspoon coarse salt and 1⁄4 teaspoon black pepper. In a large oven-going nonstick skillet heat the 2 tablespoons olive oil over medium-high heat. Add fish, skin sides down, to hot skillet. Cook 45 seconds; using a metal spatula give each fillet a push to loosen the skin from the skillet. Add the thyme sprigs to the oil; spoon oil over fillets.

4. Once the skin of the fillets begins to turn golden, place skillet in oven; bake 6 to 8 minutes or until fish flakes easily when tested with a fork. Carefully transfer fillets to a paper-towel-lined plate. Let stand 5 minutes before serving.

5. Serve fish with the tomato relish.