toodle.

Baked Sea Bass with Braised Baby Purple Artichokes, Asparagus and a White Wine Foam

Baked sea bass fillets served with griddled artichokes, asparagus, smooth artichoke purée, and a light, creamy white wine foam.

HealthyDinnerSeafoodHigh ProteinSea Bass
Estimated Nutrition
Calories
605.1
kcal / serving
2420.4 kcal total
Carbs
9.6g
per serving
38.5 g total
Fat
45.6g
per serving
182.2 g total
Protein
28.9g
per serving
115.6 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
25
g
Butter
for braising
75
ml
Double Cream
for purée
25
g
Butter
for foam
50
ml
Double Cream
for foam
Fruits
1
piece
Lemon
juice only
Liquids
125
ml
White Wine
for braising
150
ml
White Wine
for foam
100
ml
Fish Stock
NutsSeeds
0.5
bunch
Basil
fresh
OilsFats
4
tbsp
Olive Oil
for greasing foil
100
ml
Olive Oil
for braising
2
tbsp
Olive Oil
for dressing asparagus
Seafood
4
piece
Sea Bass
fillets, pin boned, skin on
Vegetables
8
piece
Artichoke
baby purple, peeled, halved
1
bunch
Asparagus
1
piece
Shallot
sliced

Method

1
2
3
4
5
6
7
8
9
10
11