Bass in Artichoke and Tomato Broth
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This elegant sea bass in artichoke and tomato broth is a masterclass in Mediterranean flavours. By gently roasting the fish over a bed of simmered vegetables, the sea bass stays incredibly moist while absorbing the aromatic character of the white wine and brine-cured olives. The addition of artichoke hearts provides a sophisticated, earthy notes that perfectly balances the sweetness of the tomatoes.
As a heart-healthy main course, this dish is naturally low in saturated fat but rich in bright, fresh ingredients. The final flourish of orange-infused olive oil adds a citrusy lift that cuts through the savoury depth of the broth. Serve it in shallow bowls with a side of crusty bread or steamed greens for a light yet comforting homemade dinner that feels truly special.
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Ingredients for Bass in Artichoke and Tomato Broth
1 small onion, quartered and thinly sliced
4 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
80ml dry white wine
1 (250g) package frozen artichoke hearts, thawed and drained
1 (425g) can stewed tomatoes
80ml pitted brine-cured black olives such as Kalamata, chopped
160ml water
1 1/4 teaspoons salt
1/2 teaspoons black pepper
4 (6- to 200g ) black sea bass fillets (1/2 inch thick) with skin
1 tablespoon unsalted butter, cut into bits
1 teaspoon finely grated fresh orange zest
How to make Bass in Artichoke and Tomato Broth
Cook onion in 2 tablespoons oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 6 minutes. Add garlic and cook, stirring, 1 minute. Add wine and boil 1 minute. Add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoons salt, and 1/4 teaspoons pepper and bring to a simmer, uncovered, stirring occasionally.
Meanwhile, pat fish dry and sprinkle with remaining 3/4 teaspoons salt and 1/4 teaspoons pepper.
Transfer sauce to a 13- by 9- by 2-inch (3-quart) glass or ceramic baking dish and arrange fish (without crowding) over sauce. Dot fish with butter and cover dish tightly with foil. Roast until fish is just opaque and cooked through, 12 to 14 minutes.
Meanwhile, stir together zest and remaining 2 tablespoons oil.
Transfer fish with vegetables and broth to shallow bowls and serve drizzled with orange oil.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
17 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido

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