Striped Bass With Artichokes and Olives Recipe

Name: Striped Bass With Artichokes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 6 -ounce skinless striped bass or other firm white fish fillets (about 1 inch thick); Kosher salt and freshly ground pepper; 1 lemon; 1 bunch parsley, leaves only (about 1 cup); 5 cloves garlic, smashed; 4 tablespoons extra-virgin olive oil; 1/2 baguette, cubed or torn; 1 10 -ounce package frozen artichoke hearts, thawed; 1/2 cup pitted kalamata olives; 3 small tomatoes, quartered

Servings: persons

1
Position a rack in the upper third of the oven and preheat to 475 degrees F. Season the fish with salt and pepper and refrigerate until ready to use.
2
Remove the zest from the lemon using a vegetable peeler (reserve the lemon).
3
Combine the lemon zest, parsley, garlic, 2 tablespoons olive oil and 1 teaspoon salt in a food processor.
4
With the motor running, gradually add the bread and pulse several times to make coarse crumbs.
5
Spread the breadcrumbs evenly in a 9-by-13-inch baking dish.
6
Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes.
7
Remove the baking dish from the oven.
8
Scoop out the toasted breadcrumbs and set aside.
9
Add the fish to the baking dish and top with the toasted breadcrumbs.
10
Bake until the fish is cooked through, about 15 minutes.
11
Drizzle with the remaining 2 tablespoons olive oil.
12
Cut the reserved lemon into wedges and squeeze on top.
13
Per serving: Calories 472; Fat 22 g (Saturated 3 g); Cholesterol 136 mg; Sodium 1,051 mg; Carbohydrate 31 g; Fiber 6 g; Protein 37 g
14
Photograph by Antonis Achilleos

163

kcal

Calories

Fat

Carbs

Protein

Fat 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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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 6 -ounce skinless striped bass or other firm white fish fillets (about 1 inch thick), Kosher salt and freshly ground pepper, 1 lemon, 1 bunch parsley, leaves only (about 1 cup), and more.

Yes, Striped Bass With Artichokes and Olives 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 With Artichokes and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions