Bass in Artichoke and Tomato Broth

Name: Bass in Artichoke and Tomato Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 425 grams stewed tomatoes; 79 milliliters dry white wine; 255 grams package frozen artichoke hearts, thawed and drained; 2 garlic cloves, chopped; 79 milliliters pitted brine-cured black olives such as Kalamata, chopped; 4 Tbsps extra-virgin olive oil; 1 small onion, quartered and thinly sliced; 1 teaspoon finely grated fresh orange zest; 1 teaspoons salt; 680 grams black sea bass fillets (1/2 inch thick) with skin; 1 Tbsp unsalted butter, cut into bits; 158 milliliters water

Bass in Artichoke and Tomato Broth might be just the main course you are searching for. This recipe makes 4 servings with 465 calories, 33g of protein, and 29g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and pescatarian diet. Head to the store and pick up butter, sea bass fillets, wine, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook onion in 2 tablespoons oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 6 minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add garlic and cook, stirring, 1 minute.

Ingredients you will need

Garlic

Add wine and boil 1 minute.

Ingredients you will need

Wine

Add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a simmer, uncovered, stirring occasionally.

Ingredients you will need

Artichoke Hearts

Tomato

Olives

Pepper

Juice

Water

Salt

Meanwhile, pat fish dry and sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Pepper

Fish

Salt

Transfer sauce to a 13- by 9- by 2-inch (3-quart) glass or ceramic baking dish and arrange fish (without crowding) over sauce. Dot fish with butter and cover dish tightly with foil. Roast until fish is just opaque and cooked through, 12 to 14 minutes.

Ingredients you will need

Butter