Sea bass with artichokes and chickpeas.
Last night for Mother’s Day I decided to try something new and outside of my safety box. The below recipe is an adaptation from Food & Wine annual cookbook. I was able to convince our son to eat artichokes and chickpeas. He actually liked them and eat a good portion of it. Sprinkle a small amount of the lemon juice over the entire dish as it enhances all the wonderful flavors in the dish.
I did not serve anything else with is, except for a bowl of vanilla ice cream with a palmier cookie
Last night May 9, 2010 dinner:
Sea Bass with Artichokes and Chickpeas
Vanilla Ice Cream with Palmier Cookie
SEA BASS WITH ARTICHOKES AND CHICKPEAS
2 tablespoons unsalted butter
¼ cup olive oil
1 small yellow onion, sliced ½ inch thick
One 9-oz box frozen artichokes hearts, thawed and pressed dry
¼ pound cremini mushrooms
2 carrots, cuts into ½ inch pieces
2 garlic cloves, thinly sliced
One 15-oz can chickpeas, drained
1 cup chicken stock
Salt and pepper
2 tablespoons chopped flat leaf parsley
2 tablespoons snipped chives
Four 6-oz sea bass fillets
In a large deep skillet, melt the butter in 2 tablespoons of the olive oil. Add the onion, artichoke hearts, cremini mushrooms, carrots and garlic and cook over moderately high heat, stirring occasionally, until lightly browned, about 7 minutes. Add the chickpeas and stock, season with salt and pepper and bring to a boil. Simmer over low heat until the vegetables are tender and the liquid is nearly evaporated 5 minutes. Stir in the parsley and chives and keep warm.
In a large nonstick skillet heat the remaining 2 tablespoons of olive oil until almost smoking. Season the sea bass with salt and pepper, add to the skillet and cook over high heat until well browned on the bottom. Carefully flip the fillets and cook until them until they are done. Spoon the vegetables into a plate or a shallow bowl and top with the seared sea bass. Serve with the lemon wedges and sprinkle over the whole dish
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