Sea Bass with Artichokes, Zucchini and Tomatoes


  • 1 6-ounce jar marinated artichoke hearts
  • 2 5- to 6-ounce sea bass fillets
  • 8 ounces plum tomatoes, chopped
  • 1 zucchini, cut into rounds
  • 3 tablespoons chopped fresh basil
  • 2 garlic cloves, minced
  • ¾ cup bottled clam juice

1. Preheat oven to 475°F. Drain marinade from artichokes into 9-inch-diameter glass pie dish. Add fish; turn to coat with marinade. Sprinkle fish with salt and pepper. Scatter artichokes, tomatoes, zucchini, basil and garlic around fish. Pour clam juice over. Bake until fish is just opaque in cen...

View full recipe at SpringPad


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