Citrus Baked Sea Bass with Vegetables
May 12, 2009 by Firehouse Chef
Filed under Baked, Main Course, New Recipes, Sea Bass, Supper
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Citrus Baked Sea Bass with Vegetables - For this baked sea bass, the fresh citrus flavor comes from soaking the articoke in the lemon water, it is very subtle but very effective. Another all-in-one recipe, as we have baked potatoes right in with the fish, so they capture a hint of citrus as well.
Prep Time: 15 mins |
Ingredients to make Citrus Baked Sea Bass with Vegetables
1 lemon
2 1/2 pounds baby artichokes (or substitute globe artichoke hearts and bottoms or frozen artichoke hearts)
1 pound Idaho potatoes, peeled and sliced 1/8 inch thick (about 3 cups)
4 teaspoons sliced garlic
1 tablespoon chopped fresh rosemary
2 tablespoons thinly sliced fresh basil
4 canned plum tomatoes, drained and cut lengthwise into 6 slices
3 tablespoons extra virgin olive oil
Salt
Freshly ground black pepper
1/2 cup vegetable stock
4 (7 to 8-ounce each)sea bass fillets
1/4 cup dry white wine
Directions to make Citrus Baked Sea Bass with Vegetables
Step 1:Preheat oven to 400 degrees F.
Step 2:Fill a bowl with water. Cut the lemon in half and squeeze the juice into the water and add the lemon halves too. If using baby artichokes, peel the outer leaves until you reach the part where the leaves are mostly a creamy yellow. Cut the top inch off the artichoke and trim away the stem so that you are left with a golf ball-sized heart. Slice into 1/4-inch pieces and place in the lemon water. (For globe artichokes, remove the tough outer leaves and cut the artichokes into wedges. Remove the choke and the soft curly leaves above it. Slice the place in the lemon water). Set aside. Drain before using.
Step 3:Place the potato mixture in a large ovenproof baking dish, add the vegetable stock, and cover with aluminum foil. Bake for 35 to 45 minutes, or until the potatoes are soft. Spoon out a quarter of the vegetables into a bowl. Reserve.
Step 4:Season the fish with salt and pepper and rub the fillets with a little olive oil. Arrange the fillets on the potato and artichoke mixture and add the wine. Cover the fish with the reserved potato mixture. Bake, uncovered, for 8-10 minutes, or until the fish is cooked through.
Image Source: stu_spivack