Sea Bass with Artichokes and Balsamic Vinegar
Elevate your dinner game with this exquisite Sea Bass with Artichokes and Balsamic Vinegar recipe—a culinary masterpiece that's as sophisticated as it is simple to prepare. Perfectly pan-seared sea bass fillets boast a crispy, golden skin and tender, flaky interior, accompanied by sweet-tangy balsamic-glazed artichoke hearts. A harmonious blend of garlic, lemon juice, and buttery richness enhances the dish, while a sprinkle of fresh parsley adds a pop of color and freshness. Ready in just 35 minutes, this elegant meal is ideal for both weeknight indulgence and special occasions. Serve with your favorite sides, such as creamy mashed potatoes or roasted vegetables, for a restaurant-quality experience right at home.
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Recipe Information
Ingredients
- 4 pieces sea bass fillets
- 1 cup artichoke hearts (canned or jarred, drained and quartered)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic cloves (minced)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon unsalted butter
Instructions
Pat the sea bass fillets dry with a paper towel and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Place the sea bass fillets skin-side down in the skillet and cook for 4-5 minutes, until the skin is crispy. Flip the fillets and cook for another 3-4 minutes, until the fish is opaque and flakes easily with a fork. Transfer to a plate and cover loosely with foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the minced garlic and cook for 1 minute, stirring frequently to avoid browning.
Add the quartered artichoke hearts to the skillet and sauté for 3-4 minutes until lightly caramelized.
Pour in the balsamic vinegar and lemon juice, stirring to deglaze the skillet. Let the mixture simmer for 2 minutes, allowing the flavors to meld and the liquid to slightly reduce.
Return the cooked sea bass fillets to the skillet, spooning the sauce and artichokes over the fish to coat evenly.
Sprinkle the dish with fresh parsley and serve immediately, pairing it with your favorite side such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 3386 mg | 147% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 7.7 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 32.0 mcg | 160% | |
| Calcium | 176 mg | 14% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2100 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
