Sea Bass with Artichokes and Sun-Dried Tomatoes – Amore
Pan frying the sea bass makes for a great base for the artichokes and sun-dried tomatoes.
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Ingredients
- 4 ea sea bass fillets, about 6 to 8 oz each
- Kosher salt
- pepper
- 1 bag (4.4 oz) Amore Artichoke Hearts, cut in half lengthwise
- 1/4 bag (4.4 oz) Amore Sun-Dried Tomatoes, thinly sliced
- 2 tbsp Amore Garlic Paste
- 2 tsp capers, rinsed well
- 1/4 cup olives, kalamata or green
- 1 cup dry white wine
- juice from half a lemon, about 2 tbsp
- 1 tbsp butter
- 4 tbsp parsley leaves, finely chopped
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