Sea Bass with Artichokes and Chickpeas
- 30 mins total
- 10 mins prep
- 20 mins cook
- serves 4
2 Tbs. of Unsalted butter2.00 tbsps
¼ Cup olive oil0.25 cup
1 Small yellow onion sliced ½ inch thick1.00
box frozen artichokes hearts dry
One 9-oz. box frozen artichokes hearts -thawed and pressed dry9.00 ounces
¼ pound cremini mushrooms0.25 lbs
2 garlic cloves thinly sliced2.00
One 15-oz. Can of chickpeas drained15.00 ounces
1 Cup chicken stock1.00 cup
2 Tablespoons. of chopped Flat Leaf fresh parsley2.00 tbsps
2 Tablespoons of Snipped chives2.00 tbsps
sea bass fillets
Four 6-oz. sea bass fillets6.00 ounces
2 (Cut into ½ inch pieces) carrots2.00 in
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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