Bass In Artichoke And Tomato Broth
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
43
Sourness
45
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
Cook onion in 2 tablespoons oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 6 minutes
2
Add garlic and cook, stirring, 1 minute
3
Add wine and boil 1 minute
4
Add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a simmer, uncovered, stirring occasionally
5
Meanwhile, pat fish dry and sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper
6
Transfer sauce to a 13- by 9- by 2-inch (3-quart) glass or ceramic baking dish and arrange fish (without crowding) over sauce
7
Dot fish with butter and cover dish tightly with foil
8
Roast until fish is just opaque and cooked through, 12 to 14 minutes
9
Meanwhile, stir together zest and remaining 2 tablespoons oil
10
Transfer fish with vegetables and broth to shallow bowls and serve drizzled with orange oil
11
Cook onion in 2 tablespoons oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 6 minutes
12
Add garlic and cook, stirring, 1 minute
13
Add wine and boil 1 minute
14
Add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a simmer, uncovered, stirring occasionally
15
Meanwhile, pat fish dry and sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper
16
Transfer sauce to a 13- by 9- by 2-inch (3-quart) glass or ceramic baking dish and arrange fish (without crowding) over sauce
17
Dot fish with butter and cover dish tightly with foil
18
Roast until fish is just opaque and cooked through, 12 to 14 minutes
19
Meanwhile, stir together zest and remaining 2 tablespoons oil
20
Transfer fish with vegetables and broth to shallow bowls and serve drizzled with orange oil