Mediterranean Style Sea Bass with Crispy Potatoes, Artichokesand Herbs


2 servings


1 giant baking potato, lower into 2-inch cubes
Half of a giant candy onion quartered
8 oz sea bass fillet, lower in half {sustainable and wild caught}
½ cup flour
Salt and pepper to style
¼ cup olive oil
3 complete garlic cloves
½ of a14-ounce jar quartered artichoke hearts in French dressing
Juice from 1/2 lemon
¼ cup chopped combination of recent herbs parsley, sage, mint, and chives
1 tablespoon capers


In a big skillet, warmth the olive oil. Add the garlic, potatoes and onions. Decrease the warmth to medium-low and prepare dinner the greens till tender, about -Quarter-hour
Dry the fish with paper towels, sprinkle with salt and pepper to style, after which dredge in flour.

Take away the garlic cloves and push the greens to the edges of the skillet. Flip the warmth as much as medium and add the fish. Prepare dinner for about 2 minutes on all sides. Add the artichokes, capers, artichoke French dressing, lemon juice, and capers.


Sugar Snap Pea Salad

1 bundle of sugar snap peas
1 celery stalk, diced
4 giant radishes
¼ cup diced pink onion

Honey Mustard salad dressing

2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar or recent lemon juice
1 tablespoon honey
1 small garlic clove, grated or minced
¼ teaspoon sea salt, extra to style
Freshly floor black pepper


Trim the ends off the peas and lower into 1-inch lengths. Prepare dinner in boiling salted water till tender, about 4-5 minutes. Drain. Mix with the remaining salad elements and add ⅓ of the French dressing. Chill till serving time.