Sea Bass In Artichoke Stew And Tequila Served With Ricotta Tortita Recipes

BASS IN ARTICHOKE AND TOMATO BROTH

Bass in Artichoke and Tomato Broth image

Categories Fish Tomato Vegetable Roast Quick & Easy Dinner Lunch Healthy Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 small onion, quartered and thinly sliced
4 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1/3 cup dry white wine
1 (9-ounce) package frozen artichoke hearts, thawed and drained
1 (15-ounce) can stewed tomatoes
1/3 cup pitted brine-cured black olives such as Kalamata, chopped
2/3 cup water
1 1/4 teaspoons salt
1/2 teaspoon black pepper
4 (6- to 7-ounces) black sea bass fillets (1/2 inch thick) with skin
1 tablespoon unsalted butter, cut into bits
1 teaspoon finely grated fresh orange zest

Steps:

Cook onion in 2 tablespoons oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 6 minutes. Add garlic and cook, stirring, 1 minute. Add wine and boil 1 minute. Add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a simmer, uncovered, stirring occasionally.
Meanwhile, pat fish dry and sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
Transfer sauce to a 13- by 9- by 2-inch (3-quart) glass or ceramic baking dish and arrange fish (without crowding) over sauce. Dot fish with butter and cover dish tightly with foil. Roast until fish is just opaque and cooked through, 12 to 14 minutes.
Meanwhile, stir together zest and remaining 2 tablespoons oil.
Transfer fish with vegetables and broth to shallow bowls and serve drizzled with orange oil.

SEA BASS & ARTICHOKE SALAD

Sea bass & artichoke salad image

Serve this sea bass, couscous and artichoke salad with fresh herbs and lemon as a quick and easy supper for two. It takes just 20 minutes from prep to plate

Provided by Elena Silcock

Categories Dinner, Fish Course, Lunch, Supper

Time 20m

Number Of Ingredients 9

Ingredients

100g couscous
175g pack chargrilled artichokes , roughly chopped
½ tsp Dijon mustard
1½ tbsp olive oil
½ small pack dill , leaves finely chopped
½ small pack parsley , leaves finely chopped
1 lemon , zested and juiced
2large handfuls watercress
2 sea bass fillets

Steps:

Cook the couscous following pack instructions, then mix with the artichokes. Whisk the mustard with the oil from the artichoke pack, along with ½ tbsp olive oil, then add it to the couscous. Toss the herbs into the salad, along with the lemon zest and juice, some seasoning and the watercress.
Heat the remaining oil in a large, non-stick frying pan over a medium-high heat. Season the sea bass skin, then place it, skin-side down, in the oil. Use the back of a fish slice to hold the fish down, as it will start to curl up a bit. Once the flesh is nearly all opaque, around 3 mins, flip over and cook for 1 min more. Divide the salad between two plates and place the fish on top.

Nutrition Facts : Calories 659 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 2.1 milligram of sodium

SEA BASS WITH ARTICHOKE PESTO

Sea Bass with Artichoke Pesto image

Provided by Sandra Lee

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Nonstick cooking spray
4 (5 to 6-ounce) sea bass filets, about 3/4-inch thick
1 (12-ounce) jar marinated artichoke hearts
1/2 cup prepared basil pesto
1/8 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and set aside.
Put the sea bass filets in one layer, skin side up, into the baking dish. Drain the artichoke hearts, pouring the liquid over the fish. Let marinate while you make the pesto.
To make the pesto, put the artichoke hearts into the bowl of a food processor. Add the pesto and red pepper flakes and process until chunky. Scrape down the sides of the bowl and start processing again. Drizzle in 1 to 2 tablespoons of the olive oil, adding more as needed until you get the consistency that is thick but pourable. Taste and add salt and pepper if needed. Can be refrigerated for up to 1 week.
Bake the sea bass until it is cooked through, 10 to 12 minutes. Spoon about 2 tablespoons of the pesto each onto 4 plates. Place the fish onto the pesto and also top with a generous spoonful of the pesto.

SEA BASS WITH ARTICHOKES, ZUCCHINI AND TOMATOES

Sea Bass with Artichokes, Zucchini and Tomatoes image

Categories Fish Tomato Vegetable Bake Quick & Easy Basil Artichoke Spring Healthy Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

Ingredients

1 6-ounce jar marinated artichoke hearts
2 5- to 6-ounce sea bass fillets
8 ounces plum tomatoes, chopped
1 zucchini, cut into rounds
3 tablespoons chopped fresh basil
2 garlic cloves, minced
3/4 cup bottled clam juice

Steps:

Preheat oven to 475°F. Drain marinade from artichokes into 9-inch-diameter glass pie dish. Add fish; turn to coat with marinade. Sprinkle fish with salt and pepper. Scatter artichokes, tomatoes, zucchini, basil and garlic around fish. Pour clam juice over. Bake until fish is just opaque in center, about 20 minutes.

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