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.