Zesty Chilean Sea Bass with Capers and Artichokes
A Delightfully Tangy and Savory Fish Dish
This tantalizing Chilean sea bass dish incorporates the zesty flavors of lemon and capers with the subtle earthiness of artichokes for a perfectly balanced meal.
- 1 hour
- 4
- Intermediate
Ingredients
For the Sea Bass Marinade
For the Artichokes and Capers
For the Garnish
Preparation
Marinating the Sea Bass
Combine marinade ingredients
In a bowl, combine the olive oil, salt, pepper, and lemon juice.
Marinate fillets
Place the sea bass fillets in a shallow dish and cover with the marinade.
Chill
Let sit in the refrigerator for at least 20 minutes.
Preparing the Artichokes and Capers
Melt butter and sauté garlic
Heat a skillet over medium heat and add butter. Sauté the garlic until fragrant, about 1 minute.
Cook artichokes and capers
Add artichokes, capers, white wine, and lemon juice, stirring to combine. Simmer for 5 minutes.
Do not overcook the fish; it should remain tender and juicy. Use a non-stick pan to avoid sticking.
Cooking Process
Sear the Sea Bass
Heat a non-stick skillet over medium-high heat and sear the marinated sea bass for 3-4 minutes on each side, until browned and cooked through.
Finish the Sauce
Once the fish is cooked, pour the artichoke and caper mixture over the fish in the skillet, allowing flavors to meld for 1-2 minutes.
Adjust Seasoning
Taste and adjust seasoning with additional salt, pepper, or lemon juice if necessary.
Plating & Serving
Zesty Chilean Sea Bass with Capers and Artichokes
Zesty Chilean Sea Bass with Capers and Artichokes
Plating & Serving
Place each sea bass fillet on a warmed plate, spooning artichokes, capers, and sauce over the top, and garnish with fresh parsley and a lemon wedge.