Sea Bass with Artichokes and Chickpeas

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Giangi's Kitchen Signature

Sea Bass with Artichokes and Chickpeas

  • 30 mins total
  • 10 mins prep
  • 20 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 2 Tbs. of 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 garlic cloves thinly sliced
  • One 15-oz. Can of chickpeas drained
  • 1 Cup chicken stock
  • 2 Tablespoons. of chopped Flat Leaf fresh parsley
  • 2 Tablespoons of Snipped chives
  • Four 6-oz. sea bass fillets
  • 2 (Cut into ½ inch pieces) carrots

Instructions

  1. 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

  2. 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.

  3. 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.

  4. Carefully flip the fillets and cook until them until they are done

  5. Spoon the vegetables into a plate or a shallow bowl and top with the seared sea bass.

  6. Serve with the lemon wedges and sprinkle over the whole dish

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