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.