Sea Bas with Artichokes, Zucchini and Tomatoes
If you like marinated artichokes, this one-dish fish meal is for you! The fish, cooked alongside zucchini, tomatoes and basil will make you nostalgic for the summer. Its worth the splurge for Sea Bass – there is nothing like its deep and creamy flavor. I like to serve this over quinoa or cous cous, to catch the delicious broth.
  • CourseMain Course
Servings Prep Time
4People 5Minutes
Cook Time
30Minutes
Servings Prep Time
4People 5Minutes
Cook Time
30Minutes
Ingredients
  • 6 Tomatoesdiced
  • 3 Zucchinisliced into thin rounds
  • 4Cloves Garlicminced
  • 1Bunch Basil, freshsliced thin and divided into two
  • 3TBS Extra virgin olive oil
  • Salt and Pepper
  • 2 12 ounce marinated artichoke hearts, jarsmarinating juice reserved
  • 4 6-8 ounce Chilean Sea Bass, filetsskin removed
  • 1 1/2Cups Quinoa, uncooked*
Instructions
  1. Preheat oven to 450.
  2. Place tomatoes, zucchini, garlic, oil, salt and pepper to taste and half of sliced basil into a 9 by 13 pyrex dish. Stir to combine and place in the oven for 15 minutes, until the tomatoes have begun to break down and the zucchinis are beginning to soften.
  3. Remove from oven and add the artichoke hearts, without the juice and stir to combine.
  4. Place the Sea Bass filets on top of the vegetable mixture.
  5. Pour generously some of the artichoke marinating juice on top of each filet and then season each filet with salt and pepper.
  6. Return the pyrex with the fish to the oven and cook uncovered for 20 minutes – not more, you don’t want the Sea Bass to overcook.
  7. Serve the fish and veggies on top of cooked quinoa (or cous cous) with some of the vegetable/fish collected juices.
Recipe Notes

* I like to sautee a diced onion in olive oil in a small saucepan until beginning to brown and then add the quinoa. I cook the quinoa for a minute until it begins to be fragrant and then add 3 cups of water and bring to a simmer and cook until ready.