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    • Sea Bass with Artichoke-Lemon Sauce

    Mark Sharron
    Easy
    35 minutes
    1-2
    Amount Per Serving: Calories 230; Fat 11g; Carbs 7g; Protein 14g
    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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add the white wine, artichoke hearts, and chicken stock.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Add the sea bass back to the skillet and simmer for an additional 2 minutes.
    • Remove from the heat and stir in the lemon juice.
    • Garnish with fresh parsley and serve.