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Sea Bass With Artichoke Saute

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Ingredients
  Olive oil 4 Teaspoon
  Red onion 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Frozen artichoke hearts 9 Ounce, thawed (1 Package)
  Red bell pepper 1 , seeded and chopped
  Lemon juice 1 Tablespoon
  Thinly sliced basil leaves 3 Tablespoon (Fresh)
  Salt 1⁄2 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Sea bass fillets/Cod / swordfish fillets 24 Ounce (4 Pieces, 6 Ounce Each)
Directions

1. Spray the broiler rack with non-stick spray; preheat the broiler.
2. Heat 2 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until the onion softens,about 2-3 minutes. Stir in the artichoke hearts and bell pepper and cook until the onion begins to brown, about 4-5 minutes long.
Add the lemon juice and cook, stirring, until evaporated, about 10 seconds. Remove the skillet from the heat and stir in the basil, 1/4 teaspoon salt, and 1/8 teaspoon of pepper. Cover and keep warm.
3. Drizzle the fish with the remaining 2 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Transfer the fish to the broiler rack and broil 5 inches from the heat until the fish is just opaque in the center, about 7-8 minutes.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Artichoke

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