Sea Bass In Artichoke Stew And Tequila Served With Ricotta Tortita Food

SEA BASS WITH ARTICHOKE PESTO

Sea Bass with Artichoke Pesto image

Provided by Sandra Lee

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Nonstick cooking spray
4 (5 to 6-ounce) sea bass filets, about 3/4-inch thick
1 (12-ounce) jar marinated artichoke hearts
1/2 cup prepared basil pesto
1/8 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and set aside.
Put the sea bass filets in one layer, skin side up, into the baking dish. Drain the artichoke hearts, pouring the liquid over the fish. Let marinate while you make the pesto.
To make the pesto, put the artichoke hearts into the bowl of a food processor. Add the pesto and red pepper flakes and process until chunky. Scrape down the sides of the bowl and start processing again. Drizzle in 1 to 2 tablespoons of the olive oil, adding more as needed until you get the consistency that is thick but pourable. Taste and add salt and pepper if needed. Can be refrigerated for up to 1 week.
Bake the sea bass until it is cooked through, 10 to 12 minutes. Spoon about 2 tablespoons of the pesto each onto 4 plates. Place the fish onto the pesto and also top with a generous spoonful of the pesto.

SEA BASS WITH ARTICHOKES, ZUCCHINI AND TOMATOES

Sea Bass with Artichokes, Zucchini and Tomatoes image

Categories Fish Tomato Vegetable Bake Quick & Easy Basil Artichoke Spring Healthy Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

Ingredients

1 6-ounce jar marinated artichoke hearts
2 5- to 6-ounce sea bass fillets
8 ounces plum tomatoes, chopped
1 zucchini, cut into rounds
3 tablespoons chopped fresh basil
2 garlic cloves, minced
3/4 cup bottled clam juice

Steps:

Preheat oven to 475°F. Drain marinade from artichokes into 9-inch-diameter glass pie dish. Add fish; turn to coat with marinade. Sprinkle fish with salt and pepper. Scatter artichokes, tomatoes, zucchini, basil and garlic around fish. Pour clam juice over. Bake until fish is just opaque in center, about 20 minutes.

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