Chilean Sea Bass with Artichokes

By Ellan

Ingredients

• Chilean Sea Bass with Artichokes:
• Capers, Olives and tomatoes
• 40 Roma tomatoes (halved and seeded)
• Salt and pepper to taste
• Oregano to taste
• Fresh garlic to taste
• 1 cup capers
• 1 cup black olives
• Parsley to taste
• Fresh oregano to taste
• Black pepper to taste
• 1 1/2 lb. Chilean Sea Bass
• 1/2 extra-virgin olive oil
• 4 cups artichokes, cleaned and peeled in lemon water
• 1 cup white wine
• 1/2 cup white wine vinegar

Preparation

Step 1

Capers, olives and tomatoes
Roast tomatoes with salt, pepper, oregano and garlic at 250 degrees for 4 hours. When done, chop tomatoes and place in a saucepan with capers and black olives. Add artichokes.
Steep parsley, oregano and black peppercorns and add to sea bass. Cook sea bass in olive oil until done. Mix artichokes in white wine and white wine vinegar.