The sea bass fillets in artichoke crust are a light yet flavorful second course. The sea bass stays tender and juicy thanks to the artichoke crust. A dish that is prepared and cooked in very little time and requires very few ingredients.
Discover other recipes with artichokes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2 sea bass
- 4 artichokes
- 1 pinch garlic powder
- 4 sprigs thyme
- 1 lemon
- salt
- pepper
- 1/4 cup extra virgin olive oil
Tools
- 1 Baking dish
- 1 Bowl
- 1 Knife
Steps
Scale and fillet the sea bass, or you can buy ready-made fillets at the fish market.
Grate the lemon peel and set aside.
Clean the artichokes by removing the tough outer leaves, cleaning the stem of the dark green part, and cutting the tips off the artichokes. Rub lemon over the entire artichoke and cut it in half, then slice it thinly with 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.
Arrange the sea bass fillets on a baking dish lined with parchment paper. Season with salt and pepper. Add a pinch of garlic powder and the thyme.
Sprinkle each fillet with the artichokes. Add the remaining oil.
Bake at 400°F in a fan-assisted oven for 25 minutes. Remove from the oven and serve immediately.
Advice
You can choose any variety of artichokes.
Sea bass fillets can also be replaced with gilt-head bream fillets.
Fish Recipes
Sea Bass Fillet with Pistachio
Do you like my recipes? Stay updated by following my Facebook page or my Instagram profile.
Follow me also on Pinterest.
