Sea Bass with Artichokes and Chickpeas

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 4

Author: Giangi Townsend

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

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.