Sea Bream with Artichokes is a typical dish of Ligurian cuisine, easy to make, and in a single dish, you get both the main course and the side dish. Here are my tips for preparing it at home in no time and without making mistakes.
If you like sea bream, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Cheap
- 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 mammole artichokes (spineless)
- 1 lemon
- as needed extra virgin olive oil
- 1 bunch parsley
- 1 clove garlic
- as needed salt
- as needed pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Peeler
- 1 Pan 8.5-10.2 inches
Instructions
For cost-saving and convenience reasons, I recommend always buying whole fish, so you can check its appearance to see if it is truly fresh.
If you use whole fresh sea bream, here are practical tips for filleting and cleaning your sea bream. If you don’t like cleaning fish or are in a hurry, ask your trusted fishmonger to take on this thankless task.
Before starting the preparation of 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 plenty of lemon water.
It’s time to cook our sea bream with artichokes. In a pan, pour a drizzle of extra virgin olive oil and a crushed clove of garlic, heat it up, 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 down over medium heat for 4-5 minutes. When the cooking is almost complete, flip it 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 it from the heat and plate it.
Your sea bream with artichokes is ready!
Plating Tips:
I recommend placing the sea bream at the center of the plate on a drizzle of extra virgin olive oil, perhaps flavored with chopped parsley, and accompany the fish with the sautéed artichokes on the side.
Wine Pairing with Sea Bream and Artichokes:
I recommend a soft and aromatic wine like a Fiano d’Avellino, whose aroma and fresh flavor will enhance the taste of the sea bream and artichokes.
