Baked Sea Bass in Artichoke Sauce

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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

by Aylin @ Glow Kitchen

Cook Time: 15 minutes

Keywords: bake dinner main pescetarian sea bass tomato garlic artichoke

Ingredients

  • 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

Instructions

In a casserole dish, place one large sea bass filet on the bottom.

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Pour 1 cup of pureed tomatoes and 1 cup of rinsed and drained canned baby artichokes on top.

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Chop the tomatoes and garlic and put in casserole dish.

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Season with salt and pepper and drizzle 2 tablespoons of extra-virgin olive oil.

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Cook at 400 degrees Fahrenheit for 10-15 minutes.

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Serve with a garnish of fresh parsley.

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Dig in!

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Bon Appetit!

xo Aylin

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  • http://www.confessionsofachocoholic.com/ Bianca Garcia

    I’ve never actually cooked sea bass before but I do like it. And yes, casseroles can’t be beat for the one-dish convenience!