This super easy sea bass recipe will make you return for more.
Tender chickpeas and artichokes hearts with cremini mushrooms provide the perfect bed for an amazingly seared sea bass.
I love the richness of the sea bass. A truly meaty fish that is full of flavor.
If you enjoyed this sea bass with artichokes and chickpeas recipe, check out these flavorful recipes:
Sea Bass with Artichokes and Chickpeas
- 2 tablespoons butter 2 Tbs. of Unsalted butter
- ¼ cup olive oil ¼ Cup olive oil
- 1 yellow onion 1 Small yellow onion sliced ½ inch thick
- 9 ounces box frozen artichokes hearts dry One 9-oz. box frozen artichokes hearts -thawed and pressed dry
- ¼ pound cremini mushrooms ¼ pound cremini mushrooms
- 2 garlic 2 garlic cloves thinly sliced
- 15 ounces chickpeas One 15-oz. Can of chickpeas drained
- 1 cup chicken stock 1 Cup chicken stock
- 2 tablespoons parsley 2 Tablespoons. of chopped Flat Leaf fresh parsley
- 2 tablespoons chives 2 Tablespoons of Snipped chives
- 6 ounces sea bass fillets Four 6-oz. sea bass fillets
- 2 carrots 2 (Cut into ½ inch pieces) carrots
- In a large deep skillet, melt the butter in 2 tablespoons of 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
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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