Sea Bass with Artichoke-Lemon Sauce - Frozen Fish Direct

Ingredients

• 2 sea bass fillets
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1/2 cup chicken stock
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley, for garnish
• Step-by-Step Method: Sea Bass with Artichoke-Lemon Sauce
• Pat sea bass fillets dry with paper towel and season both sides with salt and freshly ground black pepper.
• Pour olive oil into a non-stick skillet and set over medium-high heat.
• When oil is shimmering, add the sea bass fillets, skin-side down if skin is on.
• Sear fillets 2-3 minutes until golden and crisped, then flip and cook 2-3 minutes more until just cooked through; transfer to a warm plate.
• In a clean pan, add butter over medium heat until melted and foaming.
• Add minced garlic and sauté until fragrant, about 30 seconds; do not brown.
• Pour in white wine and allow to simmer, reducing by half, about 2-3 minutes.
• Add chicken stock and bring to a simmer.
• Stir in artichoke hearts and let heat through, simmering gently for 2 minutes.
• Add lemon juice and simmer one more minute to marry flavors.
• Taste sauce and adjust seasoning with salt and pepper if needed.
• Return sea bass fillets to the pan to lightly glaze with sauce, about 30 seconds.
• Plate each fillet and spoon artichoke-lemon sauce generously over the top.
• Sprinkle chopped fresh parsley over each serving for garnish.
• Serve immediately, with additional fresh lemon wedges if desired, for brightness.
• Recommended plating: Place fillet in center, sauce and artichokes artfully draped, finish with parsley and drizzle of remaining sauce.
• Best served with steamed greens, roasted potatoes, or a crisp salad on the side.