Pan Roasted Sea Bass with Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Novita in Queens, NY. You can substitute cod or halibut. Ingredients:
14 oz artichoke hearts, cut into 1/3 wedges |
1 pint cherry tomatoes, halved |
2 leeks, white and tender green parts only, thinly sliced crosswise |
1 cup dry white wine |
1/4 cup basil, coarsely chopped |
1/4 cup extra-virgin olive oil |
1 tablespoon small marjoram leaves |
1 freshly ground black pepper |
24 oz sea bass fillets |
1 g (1 sprig) rosemary |
Directions:
1. In a large pan, saute the artichokes with the cherry tomatoes, leeks, wine, basil, olive oil and marjoram. Remove from pan and season generously with salt and pepper. Spoon mixture onto 4 plates and keep warm.
2. In the same pan, fry the fish fillets, starting skin side down and then turning, about 5 minutes on each side.
3. Serve the fish on top of the vegetables.
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