Sea Bass with Artichoke Hearts

A delicious fish recipe for any occasion!

1. mix the juice of one lemon with 1/2 liter of cold water. Cut the stems of the artichoke hearts small to 3 cm and remove the skin. Remove the outer hard leaves and cut the artichoke tops into small pieces. Cut the artichoke hearts into quarters lengthwise, perhaps remove the hay, and place the artichoke hearts in the lemon water on the spot.

2. remove peel from potatoes and cut into 2 cm cubes. Clean the celery, pull off the strings and cut the celery diagonally into 2-3 cm pieces. Peel shallots and cut lengthwise into fine wedges. Peel garlic and cut into thin slices. Drain olives in a sieve. Rinse vine tomatoes and cut in half. 3.

Rinse and dry the fish inside and out. Cut the skin 3-4 times on both sides with a sharp kitchen knife. Season the fish inside and out with salt and pepper. Place 3 sprigs of thyme, rosemary and tarragon in the belly cavity.

Heat the olive oil in a roasting pan. Sauté drained artichoke hearts, potatoes and celery over high heat for 2-3 minutes. Add shallots, garlic and olives and sauté briefly. Season with salt and pepper and fill up with fish stock. Let it boil briefly and add the remaining thyme. Place the fish, belly side down, on top of the vegetables. Cover and place in the heated oven on the lowest shelf.

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