3 years ago

One-Pan Sea Bass with Artichokes and Pea Shoot Salad

This delicious dinner
for two combines rich sea bass with the fresh flavors of tomatoes, artichokes
and dill. It cooks in minutes, using only one pan for easy cleanup. Check out
the recipe below or watch
Executive Chef Michael Selby prepare it
on our local NBC station’s morning
show.

Ingredients

  • 2 (5-ounce) sea bass
    fillets
  • ¼ cup roasted
    tomatoes
  • ½ cup cherry
    tomatoes, halved
  • ¼ cup marinated
    artichokes
  • 1 tablespoon olive
    tapenade
  • 1 splash white wine
  • 1 tablespoon unsalted
    butter
  • 1 tablespoon fresh
    dill, chopped
  • 1 tablespoon California
    Olive Ranch Arbequina Olive Oil
  • 1 cup fresh pea shoots

Directions

  1. Add 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, 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.