Sea Bass With Artichokes Recipe

Recipe By Slurrp

This Sea Bass with Artichokes recipe is a delicious and healthy dish that combines the delicate flavor of sea bass with the earthy taste of artichokes. The sea bass is pan-seared to perfection, creating a crispy exterior while keeping the flesh moist and tender. The artichokes add a unique texture and flavor, complementing the fish beautifully. This dish is perfect for a special occasion or a weeknight dinner when you want to impress your guests or family with a gourmet meal.

4.6
27 Rating -
Rate
2hr 30minstotal
2hr 30m.total
Sea Bass With Artichokes
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ingredients serve

Ingredients for Sea Bass With Artichokes Recipe

  • 1 Sea Bass Fillets
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Olive Oil
  • 1/4 can Artichoke Hearts, Drained And Quartered
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 Juice Lemon
  • 0.13 cup Chicken Broth
  • as required Fresh Parsley, For Garnish

Directions: Sea Bass With Artichokes Recipe

Cooking Directions

  • STEP 1.Season the sea bass fillets with salt and pepper on both sides.
  • STEP 2.Heat olive oil in a large skillet over medium-high heat.
  • STEP 3.Add the sea bass fillets to the skillet, skin side down, and cook for 4-5 minutes until the skin is crispy and golden brown.
  • STEP 4.Flip the fillets and cook for an additional 2-3 minutes until the fish is cooked through.
  • STEP 5.Remove the sea bass from the skillet and set aside.
  • STEP 6.In the same skillet, add the artichoke hearts and cook for 2-3 minutes until they are lightly browned.
  • STEP 7.Add garlic, lemon juice, and chicken broth to the skillet and bring to a simmer.
  • STEP 8.Cook for 5 minutes until the artichokes are tender and the sauce has thickened slightly.
  • STEP 9.Return the sea bass fillets to the skillet and cook for 1-2 minutes to heat through.
  • STEP 10.Serve the sea bass with artichokes and sauce, garnished with fresh parsley.
  • STEP 11.Enjoy!

Cooking Tips

  • Make sure to pat the sea bass fillets dry before seasoning to ensure a crispy skin.
  • Use a non-stick skillet or a well-seasoned cast-iron skillet to prevent the fish from sticking.
  • If you prefer a lighter sauce, you can reduce the amount of chicken broth or add a splash of white wine.

Storage and Serving

  • This Sea Bass with Artichokes is best served immediately while the fish is still hot and crispy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, gently warm the sea bass and artichokes in a skillet over low heat until heated through.
  • Serve with a side of roasted vegetables or a fresh salad for a complete meal.
Nutrition
value
416
calories per serving
20 g Fat21 g Protein26 g Carbs15 g FiberOther

Current Totals

  • Fat
    20g
  • Protein
    21g
  • Carbs
    26g
  • Fiber
    15g

MacroNutrients

  • Carbs
    26g
  • Protein
    21g
  • Fiber
    15g

Fats

  • Fat
    20g

Vitamins & Minerals

  • Calcium
    452mg
  • Iron
    11mg
  • Vitamin A
    721mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    123mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    47mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    119mg
  • Manganese
    < 1mg
  • Phosphorus
    257mg
  • Selenium
    20mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp