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Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives

By Donatella Arpaia

4.1

(12)

Image may contain Animal Seafood Food Sea Life Lobster and Plant
Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured OlivesPatricia Heal

Some Italian cooks would never combine cheese and seafood, but feel free to grate a little Pecorino Romano over the striped bass before serving. "In Puglia, fish and cheese go together," says Donatella.

What to drink:

An Italian Primitivo (a red varietal similar to Zinfandel) would be great with the fish and the pasta. Donatella prefers Primitivo di Manduria, a fruity, spicy style of red produced in Manduria, which is a city (as well as an area) in southern Puglia. She suggests the 2007 Feudi di San Gregorio “Ognissole” Primitivo di Manduria (Italy, $18), a balanced wine with aromas of cherries and strawberries and a spicy finish. If you can't find that specific bottle, look for the 2007 Vinosia Salento Primitivo (Italy, $10), a juicy, fragrant red wine with honey notes.

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