Created by Lunds & Byerlys Executive Chef Michael Selby, lemon dill sea bass is prepared in just one pot and ready in minutes. If you want to avoid the prep work, you can also choose from a wide variety of freshly prepared Butchers Kitchen offerings in every Lunds & Byerlys meat and seafood department.
One-Pan Seabass with Artichokes and Pea Shoot Salad
2 5-ounce sea bass fillets
1/4 cup roasted tomatoes
1/2 cup cherry tomatoes, halved
1/4 cup marinated artichokes
1 tablespoon olive tapenade
1 splash white wine
1 tablespoon unsalted butter
1 tablespoon fresh dill, chopped
1 tablespoon Arbequina olive oil
1 cup fresh pea shoots
Add both sea bass fillets to a non-stick pan over high heat and pan roast until a brown sear is achieved.
Flip sea bass and add roasted tomatoes, cherry tomatoes, artichokes and tapenade. Continue to pan roast for an additional 30 seconds.
Add white wine to deglaze pan and then add butter and fresh chopped dill. Cook for an additional 20 seconds.
Serve in small pasta bowl and garnish with pea shoots tossed in Arbequina olive oil.