The sea bass fillets in artichoke crust are a light yet flavorful main course. The sea bass remains tender and juicy thanks to the artichoke crust. A dish that is prepared and cooked in no time and requires very few ingredients.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Autumn, Winter
Ingredients
- 2 sea bass
- 4 artichokes
- 1 pinch garlic powder
- 4 sprigs thyme
- 1 lemon
- salt
- pepper
- 4 tablespoons extra virgin olive oil
Tools
- 1 Baking Pan
- 1 Bowl
- 1 Knife
Steps
Scale and fillet the sea bass, or you can buy ready-to-use fillets at the fish market.
Grate the lemon zest and set aside.
Clean the artichokes by removing the tough outer leaves, cleaning the stem of the dark green part, and cutting off the top of the artichokes. Rub lemon over the entire artichoke and cut it in half, then slice thinly using a mandoline.
Combine the artichokes in a bowl and add the juice of half a lemon. Season with salt, pepper, and 2 tablespoons of extra virgin olive oil.
Place the sea bass fillets in a baking pan lined with parchment paper. Season with salt and pepper. Add a pinch of garlic powder and thyme.
Sprinkle each fillet with the artichokes. Add the remaining oil.
Bake at 392°F (200°C) in a convection oven for 25 minutes. Remove from oven and serve immediately.
Advice
You can choose any variety of artichokes.
Sea bass fillets can also be replaced with sea bream fillets.
Sea bass fillets can also be replaced with sea bream fillets.
Sea bass fillets can also be replaced with sea bream fillets.
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