Sea bass fillet with artichokes
1 serving
30 minutes
Sea bass fillet with artichokes is a refined dish of Mediterranean cuisine, combining the freshness of seafood with the delicate taste of artichokes. Artichokes infused with lemon and garlic aroma are sautéed to a golden crust, acquiring a rich flavor with a slight tang. The baked sea bass remains juicy, its tender texture perfectly complemented by herbal notes of basil and parsley. Served with aromatic broth, the dish becomes sophisticated and warming, revealing the depth of flavor in each ingredient. This gastronomic creation is ideal for both a festive dinner and a leisurely Mediterranean evening.
1
Finely chop a lemon wedge, mince 1 garlic clove, and mix. Clean the artichokes, remove the core, and fill them with the lemon and garlic mixture. Place the artichokes in a saucepan, add water, salt to taste, and simmer until cooked, about 10-12 minutes. Save the broth.
- Lemon: 0.3 piece
- Garlic: 1 clove
- Artichokes: 3 pieces
2
Heat 1 tablespoon of olive oil in a pan, sauté a halved garlic clove, remove it; add artichokes, sauté them on all sides until golden, season with salt and pepper, and at the end add basil, chopped green onions, and chopped parsley. Remove from heat and dress with lemon juice.
- Olive oil: 3 tablespoons
- Garlic: 1 clove
- Artichokes: 3 pieces
- Green basil: 2 pieces
- Spring onion: 1 piece
- Lemon juice: 0.3 teaspoon
3
Sprinkle the sea bass fillet with salt and pepper, drizzle with olive oil, and bake in an oven preheated to 200 degrees Celsius for 3-4 minutes. Place the fillet on a plate, top with artichokes, and garnish with lemon wedges. Serve a separate cup of hot broth in which the artichokes were cooked.
- Sea bass fillet, skin-on: 140 g
- Olive oil: 3 tablespoons
- Artichokes: 3 pieces
- Lemon: 0.3 piece
