Sea bass fillet with artichokes

In culinary terms, sea bass is a universal fish, you can cook many fish dishes from it. Sea bass is fried, boiled, baked, cooked on the grill whole or cut into fillets. This fish is also very appreciated for the small number of bones, which makes its preparation easier and more convenient..
Another common name for sea bass is sea bass, also called laurel, brancino, lubino, koikan, sea wolf, rano and sea pike perch.

Ingredients – 1 Serving

Seabass fillet on the skin 140 g
Olive oil 3 tablespoons
Artichokes 3 pieces
Garlic 1 clove
Lemons ¼ pieces
Green basil 2 pieces
Green onion 1 piece
Сок teaspoon lemon juice

How to cook sea bass fish

Finely chop a slice of lemon, chop 1 clove of garlic, mix. Peel the artichokes, take out the core, put in it a mixture of lemon and garlic. Place artichokes in a saucepan, add water, add salt to taste, and let cook until tender, 10-12 minutes. Save broth.

Heat 1 tbsp in a pan a spoonful of olive oil, fry a clove of garlic cut in half, remove it; add artichokes, fry them on all sides until golden brown, season with salt and pepper, at the end of cooking add basil, chopped green onions, chopped parsley. Remove from heat, season with lemon juice.

Sprinkle seabass fillet with salt and pepper, sprinkle with olive oil, bake in the oven, heated to 200 degrees Celsius, for 3-4 minutes. Put the fillet on a plate, lay the artichokes on top, garnish with lemon slices. Separately serve a cup of hot broth in which artichokes were stewed.

Bon Appetit!