Striped Bass (Sea Bass/ Sea Bream) In Artichoke, T

Name: Striped Bass (Sea Bass/ Sea Bream) In Artichoke, Tomato + Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1.5 pounds of Sea/Striped Bass fillet; 4 medium cloves garlic chopped; 2 large shallots chopped; 2 medium tomatoes coarsely chopped (if roma/plumb, then 4); 12 oz jar of artichoke hearts quartered; 1/4 cup capers; 4 oz sun-dried tomatoes in jar rough chopped; 3/4 cup white cooking wine; 1/4 teaspoon fresh ground pepper; 3 sprigs of fresh tyme; olive oil

Servings: persons

1-1.5 pounds of Sea/Striped Bass fillet
4 medium cloves garlic chopped
2 large shallots chopped
2 medium tomatoes coarsely chopped (if roma/plumb, then 4)
12 oz jar of artichoke hearts quartered
1/4 cup capers
4 oz sun-dried tomatoes in jar rough chopped
3/4 cup white cooking wine
1/4 teaspoon fresh ground pepper
3 sprigs of fresh tyme
olive oil

1
1. In a large skillet over low-medium heat pour a 2-count or so of olive oil and place the garlic and shallots. You want to saute these together and get them nice and soft, so keep the heat on the low side.
2
2. Add the artichokes, tomatoes, sun dried tomatoes and capers and stir all together and cook over medium heat for 5-8 minutes stir regularly.
3
3. Add the white cooking wine, tyme and pepper and stir well, then simmer over low heat for 10-15 minutes, The goal is to reduce the sauce to be slightly thicker and remove some of the water released by the tomatoes. The sauce should be medium thick and should stick to the spoon some but pour.
4
4. Place the fish into the pan and nestle it down into the sauce, cover with the sauce from the sides and a lid on medium heat. You are going to essentially poach the fish in the sauce. Cook on side undisturbed for about 6-7 minutes, gently turn over and cover for 3-4 more min until it is slightly firm and flakes apart (you know, like cooked fish).
5
Serve with the sauce on top.
6
See a picture here: http://bit.ly/c0fXJ5

132

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1.5 pounds of Sea/Striped Bass fillet, 4 medium cloves garlic chopped, 2 large shallots chopped, 2 medium tomatoes coarsely chopped (if roma/plumb, then 4), and more.

Yes, Striped Bass (Sea Bass/ Sea Bream) In Artichoke, Tomato + Caper Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Striped Bass (Sea Bass/ Sea Bream) In Artichoke, Tomato + Caper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions