Ingredients Seafood Fish Sea Bass Sea Bass with Sicilian Cherry Tomato Sauce 5.0 (1) 1 Review Debi Mazar and Gabriele Corcos riff on classic Southern Italian puttanesca with their Sicilian Cherry Tomato Sauce, here made with fresh tomatoes. The recipe calls for wild sea bass, but Mazar and Corcos like to make it with almost any fish, especially rich and oily ones like mackerel or bluefish. From SUPER TUSCAN by Debi Mazar and Gabriele Corcos. Copyright © 2017 by Debi Mazar and Gabriele Corcos. Reprinted by permission of Touchstone. By Gabriele Corcos Gabriele Corcos Gabriele Corcos has made a career of sharing his passion for Italian food alongside his wife, actress Debi Mazar. The couple has created a cooking show and cookbook, both titled Extra Virgin.Experience: Gabriele grew up cooking with his mother and grandmother in Fiesole, Italy. He met actress Debi Mazar in Florence in 2001, moved to Los Angeles, and the couple was married in 2002.In 2006, the couple made a video of themselves cooking spaghetti sauce and posted it on the then-new web platform YouTube. Viewers loved it, and the web series "Under the Tuscan Sun" was born. Gabriele and Debi's cooking interactions have been compared to Ricky and Lucy Ricardo, and they created the first cooking show for the Cooking Channel, Extra Virgin, in 2011. It ran for five seasons and won a James Beard Award in 2016.The show became a New York Times bestselling cookbook in 2014, Extra Virgin: Recipes & Love from Our Tuscan Kitchen: A Cookbook.Gabriele was executive chef at the Montauk Yacht Club in 2012 and opened his own restaurant and shop called the Tuscan Gun in Brooklyn (now closed). Food & Wine's Editorial Guidelines Published on October 2, 2017 Print Rate It Share Share Tweet Pin Email Photo: Abby Hocking Total Time: 45 mins Yield: 4 Ingredients SICILIAN CHERRY TOMATO SAUCE: 2 tablespoons extra-virgin olive oil 2 anchovy fillets, drained and minced 2 garlic cloves, thinly sliced 1/2 cup pitted and coarsely chopped oil-cured black olives 2 tablespoons drained and chopped capers 1/8 teaspoon hot red pepper flakes 1 pound cherry tomatoes, halved Sea salt Freshly ground pepper Extra-virgin olive oil, for oiling pan and brushing fillets 4 wild sea bass fillets (6 ounces each) Sea salt Freshly ground black pepper Finely chopped fresh flat-leaf parsley, for serving Directions To make the sauce: Heat the oil and anchovies in a large saucepan over medium heat, stirring often, until the anchovies are sizzling and broken down into a paste, about 2 minutes. Add the garlic and cook until it begins to brown around the edges, about 1 minute. Stir in the olives, capers, and red pepper flakes and cook until heated through, about 2 minutes. Stir in the cherry tomatoes and season to taste with the salt and pepper. Cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes. Set the sauce aside. Oil a large ridged grilling pan and heat it over medium-high heat. Brush the sea bass on both sides with oil and season with the salt and pepper. Place on the grill, skin side down, and grill until the underside is seared with grill marks, about 3 minutes. Flip the fresh fish over and cook until the other side is seared and the flesh is opaque when pierced in the center with the tip of a small sharp knife, about 3 minutes more. Transfer each fillet to a dinner plate and top with a spoonful of the sauce. Sprinkle with parsley and serve. Rate it Print