Sea Bream with Artichokes is a typical Ligurian dish, easy to prepare, offering both the main course and the side dish in one. Here are my tips to prepare it at home in no time without making mistakes.
If you like sea bream, don’t forget to check out the recipe
- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 296.24 (Kcal)
- Carbohydrates 23.15 (g) of which sugars 4.69 (g)
- Proteins 38.00 (g)
- Fat 7.77 (g) of which saturated 2.01 (g)of which unsaturated 4.40 (g)
- Fibers 11.01 (g)
- Sodium 752.00 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 fresh sea bream, fillets
- 2 mammola artichokes (thornless)
- 1 lemon
- to taste extra virgin olive oil
- 1 bunch parsley
- 1 clove garlic
- to taste salt
- to taste pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Peeler
- 1 Skillet 8.5 to 10.2 inch
Procedure
To save money and for convenience, I recommend buying whole fish, this way you can check its freshness by its appearance.
If using whole fresh sea breams, here are practical tips for filleting and cleaning your bream. If you don’t like cleaning fish or are in a hurry, ask your trusted fishmonger to take on this task.
Before starting the preparation of the sea bream with artichokes, let’s focus on cleaning the artichokes. Follow the instructions for cleaning artichokes, once cleaned, cut them into quarters and place them in abundant water and lemon.
It’s time to cook our sea bream with artichokes. In a skillet, add a drizzle of EVO oil and a crushed clove of garlic in its skin, heat, and add the artichokes.
Sauté over medium heat for a couple of minutes, add salt, chopped parsley, and a few tablespoons of water, and continue cooking for another 5 minutes.
Cook the sea bream with the skin side down over medium heat for 4-5 minutes. When almost done, flip and cook for the last 2-3 minutes.
If necessary, add a splash of water to complete the cooking. When the sea bream is ready, remove from heat and plate.
Your sea bream with artichokes is ready!
Plating Tips:
I recommend placing the sea bream in the center of the plate over a drizzle of EVO oil, perhaps flavored with chopped parsley, and serve the sautéed artichokes on the side.
Wine Pairing for Sea Bream with Artichokes:
I recommend a soft, aromatic wine like a Fiano d’Avellino, whose aroma and fresh taste will enhance the flavor of the sea bream and artichokes.
