One-Pan Sea Bass with Artichokes and Pea Shoot Salad
Sea bass has a mild, slighty sweet flavor and a moist, firm texture. It pairs well with Mediterranean and Asian flavors and ingredients. Use it interchangeably with halibut in your favorite recipes.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
One-Pan Sea Bass with Artichokes and Pea Shoot Salad
0
Servings2
0Ingredients
2 (5-ounce) sea bass fillets
¼ cup roasted tomatoes
½ cup cherry tomatoes, halved
¼ cup marinated artichokes
1 tablespoon olive tapenade
1 splash white wine
1 tablespoon unsalted butter
1 tablespoon fresh dill, chopped
1 tablespoon extra virgin olive oil
1 cup fresh pea shoots or microgreens
Directions
- Add sea bass fillets to a non-stick pan over high heat and pan roast until a brown sear is achieved.
- Flip sea bass and add roasted tomatoes, cherry tomatoes, artichokes and tapenade. Continue to pan roast for an additional 30 seconds.
- Add white wine to deglaze pan, then add butter and fresh chopped dill. Cook for an additional 20 seconds.
- Serve in small pasta bowl and garnish with pea shoots tossed in Arbequina olive oil.
0 minutes
Prep Time
0 minutes
Cook Time
2
Servings
Directions
- Add sea bass fillets to a non-stick pan over high heat and pan roast until a brown sear is achieved.
- Flip sea bass and add roasted tomatoes, cherry tomatoes, artichokes and tapenade. Continue to pan roast for an additional 30 seconds.
- Add white wine to deglaze pan, then add butter and fresh chopped dill. Cook for an additional 20 seconds.
- Serve in small pasta bowl and garnish with pea shoots tossed in Arbequina olive oil.