Seabass Puttanesca — the kind of dinner that tastes like the Mediterranean after dark
I made this seabass puttanesca on one of those evenings when I wanted something bold but not heavy.
The seabass stayed delicate and buttery, while the sauce did all the talking—tomatoes, garlic, olives, capers, and just enough heat to wake everything up.
It’s the kind of dish that feels rustic, a little wild, and somehow tastes like it came from a tiny coastal kitchen where recipes are remembered, not written.
u/TimelyVermicelli5715 — 11 days ago