I love casseroles because they’re simply a matter of throwing ingredients into a dish and baking. The presentation speaks for itself and the tastes marry together quite nicely on their own. This recipe is for a baked sea bass swimming in a tomato and artichoke sauce.
Artichokes: have more antioxidants than any other vegetable, prevent and treat cancer, increase bile flow, contains liver-healthy antioxidants cynarin and silymarin, improve digestion, are a natural diuretic, are an effective hangover treatment, reduce cholesterol, and contain a quarter of the recommended daily allowance of fiber.
Baked Sea Bass in Artichoke Sauce
Cook Time: 15 minutes
Keywords: bake dinner main pescetarian sea bass tomato garlic artichoke
- 1 large sea bass filet
- 1 cup pureed tomatoes
- 1 cup canned baby artichokes
- 2 large tomatoes
- 1 clove garlic
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- Handful of chopped parsley for garnish
In a casserole dish, place one large sea bass filet on the bottom.
Pour 1 cup of pureed tomatoes and 1 cup of rinsed and drained canned baby artichokes on top.
Chop the tomatoes and garlic and put in casserole dish.
Season with salt and pepper and drizzle 2 tablespoons of extra-virgin olive oil.
Cook at 400 degrees Fahrenheit for 10-15 minutes.
Serve with a garnish of fresh parsley.
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