The herbs and sun-dried tomatoes in Monterey Farms Herbal Artichoke Hearts make a perfect sauce to complement pan-seared sea bass.

Wild Sea Bass with Herbal Artichoke Hearts

Enjoy this Wild Sea Bass recipe with Herbal Artihearts™. Serve your delicious pan-seared bass over a delectable sauce of tomatoes, artichokes and wine.
Course: Main Course
Cuisine: Mediterranean


  • 3 lbs Wild Sea Bass, skin-on and scales removed
  • 2 Tbs olive oil
  • sea salt and fresh ground pepper to taste
  • ¼ cup white vermouth
  • ¼ cup fish stock or chicken stock
  • 4 Tbs unsalted butter
  • 1 pkg Monterey Farms Herbal ArtiHearts™
  • ½ cup red cherry tomatoes, diced
  • Italian parsley, chopped


  • Heat the olive oil in a sauté pan over medium high heat. Score the skin and season the fish with salt and pepper.
  • Place it skin side down in the hot olive oil. Cook until the skin is crispy, shaking the pan to prevent the fish from sticking.
  • Turn the fish over and continue cooking sea bass until medium rare. Remove and keep warm.
  • Add the tomatoes to the hot sauté pan then the wine. Sauté vigorously and add the stock. Bring to a boil and add the ArtiHearts™.
  • When boiling, add the butter piece by piece and swirl the liquid in the pan to emulsify the sauce.
  • Serve in shallow bowls with the Sea Bass on top. Garnish with chopped Italian parsley.