Chilean Sea Bass With Artichokes Recipe

ingredients

Capers, Olives & Tomatoes
40 Roma tomatoes (halved and seeded)
salt and pepper, to taste
oregano, to taste
fresh garlic to taste
1 cup capers
1 cup black olives

Chilean Sea Bass with Artichokes
parsley to taste
fresh oregano to taste
black peppercorns to taste
2 1/2 pounds Chilean sea bass
1/2 extra virgin olive oil
4 cups artichokes, cleaned and peeled in lemon water
1 cup white wine
1/2 cup white wine vinegar

directions

For Capers, Olives & Tomatoes: Roast Roma tomatoes with salt, pepper, oregano and garlic at 250 degrees F for 4 hours.

When done, chop tomatoes and place in a saucepan with capers and black olives. Add artichokes.

For Chilean Sea Bass with Artichokes: Steep parsley, oregano and black peppercorns and add to sea bass. Cook sea bass in olive oil until done.

Mix artichokes in white wine and white wine vinegar.

Recipe Source: Spike Mendelsohn, Top Chef Season 4

nutrition data

Nutritional data has not been calculated yet.