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. 

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Sea Bass with Artichokes and Chickpeas

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 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


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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