One-Pan Seabass with Artichokes and Pea Shoot Salad




  1. Add both sea bass fillets to a non-stick pan over high heat and pan roast until a brown sear is achieved.
  2. Flip sea bass and add roasted tomatoes, cherry tomatoes, artichokes and tapenade. Continue to pan roast for an additional 30 seconds.
  3. Add white wine to deglaze pan and then add butter and fresh chopped dill. Cook for an additional 20 seconds.
  4. Serve in small pasta bowl and garnish with pea shoots tossed in Arbequina olive oil.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.