Sea bass fillet with rise and artichokes
Baked sea bass is a simple and quick second course and very tasty and
light thanks to the excellent white meat, precious and fragrant.
2 Sea bass
400 gr Rice
480 ml Water
4 gr Salt
12 Artichoke hearts
a.r. E.V.O. Oil
Begin by cleaning and filleting the sea bass, you will obtained two fillets from each fish.
Lay down the fillets on a perforated pan, season with thyme and cook according to the chart.
Put rice, water and salt in a tray; cover with another one and cook according to the chart.
Proceed to clean the artichoke bottoms, season with chopped basil and bake in following the chart.
Once the three trays are ready, start preparing the dish.
Place a bed of rice on a plate, fill the funds of artichoke with rice, and lay them on the corners of the plate. Place the sea bass fillet in the center and dress with EVO oil.
To make the dish more flavorful, you can use vegetable broth instead of water for boiling the rice. Remember to remove all the thorns from the seabass fillets.
Recommended trays and grills