Sea Bass Fillet with Artichokes
Main Dishes • Mediterranean
Description
You can purchase fish and seafood from 'The Fresh Catch'.
Ingredients
- Chilean sea bass fillet 5 oz
- Olive Oil 3 tablespoons
- Artichoke bottoms 3 pieces
- Garlic 1 clove
- Lemon ¼ piece
- Fresh basil leaves 2 pieces
- Scallions 1 piece
- Meyer Lemon Juice ¼ teaspoon
Step-by-Step Guide
Step 1
Finely chop the lemon wedge and mince the garlic clove, then mix them together. Clean the artichokes, remove the heart, and fill them with the lemon and garlic mixture. Place the artichokes in a saucepan, cover with water, season with salt to taste, and simmer until tender, about 10–12 minutes. Reserve the broth.
Step 2
In a skillet, heat 1 tablespoon of olive oil, sauté the halved garlic clove, then remove it; add the artichokes and sauté them on all sides until golden brown, seasoning with salt and pepper. At the end of cooking, add the basil, chopped green onion, and chopped parsley. Remove from heat and drizzle with lemon juice.
Step 3
Season the sea bass fillet with salt and pepper, drizzle with olive oil, and bake in an oven preheated to 390°F for 3–4 minutes. Place the fillet on a plate, top with the artichokes, and garnish with lemon wedges. Serve a cup of the hot broth in which the artichokes were simmered on the side.
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