Boy howdy. This sea bass will kick your ass.
The sauce is super simple. Cherry tomatoes, oil, and vinegar. Use enough salt to make it pop. Use enough vinegar to give it some bite. Make sure there is a hint of pepper. So good.
Then there is the fried artichokes. That’s hard you might think. Nope, super easy. Toss them in cornstarch, toss them around in some oil, and crunchy deliciousness.
And of course sea bass is yum. You can use other white fish if you like, but why?
Serves: 2 happy people, Takes 30 minutes
| Mise en Place | |||
|---|---|---|---|
| STAPLES | PRODUCE | ||
| 1 can | artichoke hearts, roughly chopped | 12 | cherry tomatoes, whole |
| 1 tbs | cornstarch | 4 | cherry tomatoes, sliced thin |
| 1 tbs | sherry vinegar | 1/2 small | shallot |
| olive oil | 1 tbs | parsley, minced | |
| kosher salt | SEAFOOD | ||
| black pepper, ground | 1 lb | chilean sea bass, sliced into 2 fillets | |
| DAIRY | |||
| 2 tbs | butter | ||
| Equipment | |
|---|---|
| 1 | skillet |
| 1 | bowl |
| stick blender | |
| large mason jar | |
| plate, covered with paper towels | |
| 1 | fine mesh strainer |
| Directions | |
|---|---|
| Step | Action |
| 1 | pat fish dry and season with kosher salt |
| 2 | toss 12 cherry tomatoes, shallot, vinegar, and 1/4 cup olive oil into jar along with a big pinch of salt and a few grinds of pepper |
| 3 | blend, taste and adjust seasoning. |
| 4 | toss artichoke hearts with cornstarch |
| 5 | add about 1/2 cup of oil and heat over medium heat |
| 6 | fry the artichokes |
| 7 | when golden evac to plate |
| 8 | add butter to skillet |
| 9 | saute fish (5-7 minutes a side, use canadian method, target 145 for done) |
| 10 | while fish cooks, get plates and strain sauce onto the bottom of the plat |
| 11 | when fish is done, place on sauce, top with tomatoes, then add fried artichokes, and finish with a sprinkle of parsley |
| 12 | serve and enjoy. |
Categories: Mains
