Introduction

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:

Poached Prawns with Fettuccine and French String Beans

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Spaghetti Alle Vongole

Dover Sole with Caramelized Onion In A Skillet

Pepper Crust Salmon with Creamed Corn And Bell Peppers

 

 

Sea Bass with Artichokes and Chickpeas

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Giangi Townsend
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Ingredients

  • 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

Instructions

  • 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

Nutrition

Calories: 427kcal | Carbohydrates: 35g | Protein: 19g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 177mg | Potassium: 659mg | Fiber: 8g | Sugar: 7g | Vitamin A: 690IU | Vitamin C: 7.4mg | Calcium: 75mg | Iron: 3.9mg

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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