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Bass with Artichokes and Olives


Calories: 475
Fat: 22 g
Carb: 31 g
Fiber: 6 g
Protein: 37 g

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  • 4 6 oz skinless bass or other firm white fish fillets (about 1 inch thick)
  • kosher salt ans freshly ground pepper
  • 1 bunch parsley, leaves only (about 1 cup)
  • 5 cloves garlic, smashed
  • 4 Tbsp extra-virgin olive oil
  • 1/2 baguette, cubed or torn
  • 1 10 oz pkg frozen artichoke hearts, thawed
  • 1/2 cup pitted kalamata olives
  • 3 small tomatoes, quartered


Servings 4


Step 1

1. Position a rack in upper third of oven and preheat to 475 F. Season fish with salt and pepper and refrigerate until ready to use.
2. Remove zest from lemon (reserve lemon). Combine lemon zest, parsley, garlic, 2 Tbsp olive oil and 1 tsp salt in a food processor. With motor running, gradually add bread and pulse several timesto make coarse crumbs. Spread breadcrumbs evenly in a 9 by 13 inch baking dish. Arrange artichokes, olives and tomatoes around edges and bake until exposed breadcrumbs in middle are toasted, about 15 mins.
3. Remove baking dish from oven. Scoop out toasted breadcrumbs and set aside. Add fish to baking dish and top with toasted breadcrumbs. Bake until fish is cooked through, about 15 mins. Drizzle with remaining 2 Tbsp olive oil. Cut reserved lemon into wedges and squeeze on top.

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