Sea Bass Fillet with Artichokes and Clams
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
Resort cuisine from the Campania region. There, tiny but aromatic clams are added not only to pasta but also used to prepare soups, appetizers, and fish dishes. For this recipe, the clams are first simmered with wine, and then fish fillet and artichokes are added to the pan—resulting in a burst of ocean freshness. Recipe by John Smith, chef at a local American bistro.
Ingredients
- Scorpion fish fillet - 3.5 oz
- Clams (Vongole) - 4.2 oz
- Marinated mini artichokes - 3.5 oz
- Garlic - 0.2 oz
- Dry White Wine - 1 fl oz
- Olive Oil - 0 fl oz
- Parsley - 0.2 oz
- Fish Oil - 3 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Thinly slice the garlic.
Step 2
Heat oil in a large deep skillet and lightly sauté the garlic.
Step 3
Pour in the wine and bring to a boil.
Step 4
Place the clams in the skillet. Cover with a lid and steam for 5 minutes. Discard any unopened shells from the skillet.
Step 5
Add the fish stock and the fish.
Step 6
Add the coarsely chopped artichokes to the skillet.
Step 7
Cover with a lid and cook over medium heat for 10–12 minutes.
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