Sea Bass With Artichoke Pesto Recipes

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SEA BASS WITH ARTICHOKES AND BALSAMIC VINEGAR



Sea Bass With Artichokes and Balsamic Vinegar image

Simple, but fancy, and definitely a company worthy dish! I am sure other firm fishes would work as well. Thanks to KLBoyle for putting this recipe in her best of 2008 cookbook!

Provided by Maito

Categories     Bass

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

12 ounces sea bass, skin off
1 teaspoon olive oil
2 garlic cloves, minced
1 leek, white part, julienned (washed well)
salt and pepper
8 artichoke quarters in water, or marinated, drained
12 cherry tomatoes, halved
1/4 cup balsamic vinegar

Steps:

  • Barbecue fish just until done (be careful not to overcook).
  • While the fish is cooking, make the sauce. Heat oil in a pan over medium heat and saute garlic and leeks until soft, a few minutes. Season with salt and pepper.
  • Add artichokes, tomatoes and balsamic vinegar.
  • Reduce by about 50 per cent. There shouldn't be much vinegar left in the pan, and it should be starting to get syrupy. Keep warm on low until fish is ready.
  • Plate fish with sauce and enjoy!

STRIPED BASS WITH ARTICHOKES AND OLIVES



Striped Bass With Artichokes and Olives image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 6-ounce skinless striped bass or other firm white fish fillets (about 1 inch thick)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 lemon
1 bunch parsley, leaves only (about 1 cup)
5 cloves garlic, smashed
4 tablespoons extra-virgin olive oil
1/2 baguette, cubed or torn
1 10-ounce package frozen artichoke hearts, thawed
1/2 cup pitted kalamata olives
3 small tomatoes, quartered

Steps:

  • Position a rack in the upper third of the oven and preheat to 475 degrees F. Season the fish with salt and pepper and refrigerate until ready to use. Remove the zest from the lemon using a vegetable peeler (reserve the lemon). Combine the lemon zest, parsley, garlic, 2 tablespoons olive oil and 1 teaspoon salt in a food processor. With the motor running, gradually add the bread and pulse several times to make coarse crumbs. Spread the breadcrumbs evenly in a 9-by-13-inch baking dish. Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes. Remove the baking dish from the oven. Scoop out the toasted breadcrumbs and set aside. Add the fish to the baking dish and top with the toasted breadcrumbs. Bake until the fish is cooked through, about 15 minutes. Drizzle with the remaining 2 tablespoons olive oil. Cut the reserved lemon into wedges and squeeze on top.

Nutrition Facts : Calories 472, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 136 milligrams, Sodium 1,051 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 37 grams

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