SEA BASS WITH MEDITERRANEAN FLAVORS

 

 

This recipe is mouthwatering! You will love the combination of all the flavors! Enjoy this wonderful fish with a Viognier, white wine from the South of France!

 

Preparation: 40 min; cooking time: 25 min.

Serving 4

 

4 sea bass fillets (about 2 lbs.)

4 calamari, cleaned and sliced

1 cup lobster bisque

12 petted black olives, sliced

1 ½ tbsp. capers, drained and rinsed

2 tbsp. pine nuts

1 fennel, sliced

1 package frozen artichokes hearts

1 lemon

1 tbsp. fresh Italian parsley leaves, minced

6 tbsp. olive oil

 

Steam the calamari 5 minutes.

Simmer the lobster bisque. Add salt and pepper if needed.

Roast the pine nuts a few minutes in a small pan.

Cut the lemon in half and using a citrus knife, remove the pieces of lemon, discarding the skin.

Combine the pieces of calamari with the lemon and olives in a medium bowl. Add 2 tbsp. of olive oil, capers, roasted pine nuts and parsley. Season with salt and pepper. Set aside.

Cook the fennel and artichokes in a medium frying pan with 2 tbsp. of olive oil on medium-low heat for 15 minutes, stirring often. Season with salt and pepper.

Season the sea bass with salt and pepper. Heat the last 2 tbsp. of olive oil in a large frying pan on high heat and add the sea bass. Cook 3 minutes on one side and 4 minutes on the other.

Serve the fish over the fennel and artichokes. Top with the calamari preparation and scoop some lobster bisque around the fish.

 

Bon Appetit!