Sea Bass Chops with Artichokes and Fennel

Ingredients:

• 4 sea bass chops
• 1 fennel bulb, sliced thinly
• 6 artichoke hearts, quartered
• 2 garlic cloves, minced
• 1/2 cup vegetable broth
• 2 tablespoons olive oil
• 1 lemon, sliced
• Salt and pepper to taste

Directions:

1. Season the sea bass chops with salt and pepper.
2. Heat the olive oil in a pan over medium-high heat.
3. Add the sea bass chops and cook for about 4-5 minutes on each side until golden brown.
4. Remove the sea bass chops from the pan and set aside on a plate.
5. Add the sliced fennel to the pan and sauté for 2-3 minutes.
6. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
7. Add the artichoke hearts and vegetable broth to the pan and stir until combined.
8. Arrange the sea bass chops on top of the artichokes and fennel.
9. Top with lemon slices.
10. Cover the pan with a lid and let everything simmer for 5-10 minutes, or until the sea bass is fully cooked and the artichokes and fennel are tender.
11. Serve hot with a side of roasted potatoes or a fresh salad.

Verdict:

This dish is a perfect harmony of flavors. The sea bass is tender and succulent, while the artichokes and fennel add a nice crunch and earthy flavor to the dish. The lemon slices give it a zesty and refreshing twist. This recipe is ideal if you’re in the mood for a gourmet meal that’s also healthy and easy to make.