Ingredients for 4 servings:
1 seabass (about 800 gr)
5 artichokes
Half glass of dry white wine
2 cloves of garlic
Parsley
Oil
Pepper
Salt
Ready in: about 50 minutes
1 seabass (about 800 gr)
5 artichokes
Half glass of dry white wine
2 cloves of garlic
Parsley
Oil
Pepper
Salt
Ready in: about 50 minutes
How to prepare the recipe: "Baked sea bass with artichokes":
Cut in half the garlic and put inside the seabass belly, salt and pepper. Put the fish into an oiled baking pan, put into hot oven at 180°C. After some minutes sprinkle with the wine and cook for 10 minutes more.
In the meantime prepare the artichokes removing the outer tougher leaves, cut into cloves, boil into lightly salted and lightly boiling water for 10-15 minutes, drain and place into the baking pan with the seabass.
Keep on cooking in the oven for 15-20 minutes stiring the artichokes once or twice.
Remove from the oven, spread with chopped parsley and serve.
Chef’s advices
Combine with Alto Adige Sylvaner, Frascati “Superiore”, Menfi Feudo dei Fiori.
Type od dish: second course
Serve: 4 people
Preparation time: 15 minutes
Cooking time: 35 minutes
Difficulty: easy
Origin: Italy
Cut in half the garlic and put inside the seabass belly, salt and pepper. Put the fish into an oiled baking pan, put into hot oven at 180°C. After some minutes sprinkle with the wine and cook for 10 minutes more.
In the meantime prepare the artichokes removing the outer tougher leaves, cut into cloves, boil into lightly salted and lightly boiling water for 10-15 minutes, drain and place into the baking pan with the seabass.
Keep on cooking in the oven for 15-20 minutes stiring the artichokes once or twice.
Remove from the oven, spread with chopped parsley and serve.
Chef’s advices
Combine with Alto Adige Sylvaner, Frascati “Superiore”, Menfi Feudo dei Fiori.
Type od dish: second course
Serve: 4 people
Preparation time: 15 minutes
Cooking time: 35 minutes
Difficulty: easy
Origin: Italy
In the picture, Baked sea bass with artichokes
Sea bass baked in molche bread with cherry tomatoes and racket
(Second courses)
Brush both sides of the sea bass fillets with the chopped parsley and lake sardines, then cover them with the molche br ...
(Second courses)
Brush both sides of the sea bass fillets with the chopped parsley and lake sardines, then cover them with the molche br ...
Grouper with mediterranean sauce
(Second courses)
Prepare the sauce: peel the tomatoes and cut into cubes. Cut in half the olives, desalinate the capers. Put everything i ...
(Second courses)
Prepare the sauce: peel the tomatoes and cut into cubes. Cut in half the olives, desalinate the capers. Put everything i ...
Baked sea bass with artichokes
(Second courses)
Cut in half the garlic and put inside the seabass belly, salt and pepper. Put the fish into an oiled baking pan, put int ...
(Second courses)
Cut in half the garlic and put inside the seabass belly, salt and pepper. Put the fish into an oiled baking pan, put int ...
Eels stew
(Second courses)
Remove the skin from the eels, chop into pieces 5 cm long and flour them. Pour the oil into a pan and brown the onion ...
(Second courses)
Remove the skin from the eels, chop into pieces 5 cm long and flour them. Pour the oil into a pan and brown the onion ...
Baking pan of mussels
(Second courses)
Brush the mussels, wash and put them in a frying pan; let them open at high heat. Remove the upper half shell and keep ...
(Second courses)
Brush the mussels, wash and put them in a frying pan; let them open at high heat. Remove the upper half shell and keep ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
