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    • Sea Bass with Artichoke-Lemon Sauce

    Mark Sharron
    Easy
    35 minutes
    01-Feb
    Sea Bass with Artichoke-Lemon Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. This dish is bursting with flavour, thanks to the combination of artichoke hearts, garlic, white wine, and lemon juice. The sea bass fillets are lightly seasoned and seared, then cooked in a flavorful sauce for a few minutes. The result is a delicious meal that is sure to please the palate.  
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    Ingredients

    • 2 sea bass fillets
    • 2 tablespoons olive oil
    • Salt and freshly ground black pepper
    • 1 tablespoon butter
    • 2 cloves garlic, minced
    • 1/2 cup white wine
    • 1 (14-ounce) can artichoke hearts, drained and quartered
    • 1/2 cup chicken stock
    • Juice of 1 lemon
    • 2 tablespoons chopped fresh parsley, for garnish

    Method

    • Step-by-Step Method: Sea Bass with Artichoke-Lemon Sauce
    • Pat sea bass fillets dry with paper towel and season both sides with salt and freshly ground black pepper.
    • Pour olive oil into a non-stick skillet and set over medium-high heat.
    • When oil is shimmering, add the sea bass fillets, skin-side down if skin is on.
    • Sear fillets 2-3 minutes until golden and crisped, then flip and cook 2-3 minutes more until just cooked through; transfer to a warm plate.
    • In a clean pan, add butter over medium heat until melted and foaming.
    • Add minced garlic and sauté until fragrant, about 30 seconds; do not brown.
    • Pour in white wine and allow to simmer, reducing by half, about 2-3 minutes.
    • Add chicken stock and bring to a simmer.
    • Stir in artichoke hearts and let heat through, simmering gently for 2 minutes.
    • Add lemon juice and simmer one more minute to marry flavors.
    • Taste sauce and adjust seasoning with salt and pepper if needed.
    • Return sea bass fillets to the pan to lightly glaze with sauce, about 30 seconds.
    • Plate each fillet and spoon artichoke-lemon sauce generously over the top.
    • Sprinkle chopped fresh parsley over each serving for garnish.
    • Serve immediately, with additional fresh lemon wedges if desired, for brightness.
    • Recommended plating: Place fillet in center, sauce and artichokes artfully draped, finish with parsley and drizzle of remaining sauce.
    • Best served with steamed greens, roasted potatoes, or a crisp salad on the side.