Bass Master

I know of no better use for a jar of marinated artichoke hearts than this simple, roughly chopped artichoke tapenade.

Toss it with pasta, use it as a topping for pizza or crusty bread or spread it generously over just-cooked sea bass fillets. The combined flavors of olive oil, garlic and artichokes will melt right into the fish. Boil and season some small red potatoes and you’ve got a quick, elegant meal.

Menu (30 MINUTES OR LESS)

Broiled Sea Bass with Artichoke Tapenade

Parsley Potatoes

INGREDIENTS

Shopping List

1/2 pint Kalamata olives

1 bunch parsley

1 pound small red boiling potatoes

2 (6- to 8-ounce) sea bass fillets or steaks

Staples

1 (4-ounce) tin anchovies

1 (6-ounce) jar marinated artichoke hearts

1 (5-ounce) jar capers

Garlic

1 lemon

Olive oil

Pepper

Salt

COUNTDOWN

30 minutes before: Preheat broiler. Begin boiling water for potatoes. Pit olives. Zest and juice lemon.

25 minutes before: Chop parsley. Season fish.

20 minutes before: Begin boiling potatoes.

18 minutes before: Make tapenade.

13 minutes before: Broil fish.

5 minutes before: Drain and season potatoes.

3 minutes before: Top fish with tapenade and return to broiler.

BROILED SEA BASS WITH ARTICHOKE TAPENADE (IT’S A SNAP)

TAPENADE

2 anchovy fillets, rinsed

2 cloves garlic

1 tablespoon lemon juice

1/2 teaspoon lemon zest

2 tablespoons extra-virgin olive oil

1 (6-ounce) jar marinated artichoke hearts, drained

1 teaspoon capers

1/4 cup Kalamata olives, pitted

SEA BASS

2 (6- to 8-ounce) sea bass fillets or steaks

2 tablespoons olive oil

Salt, pepper

TAPENADE

Puree anchovies, garlic and lemon juice and zest in blender or food processor. Add olive oil and process until combined. Chop artichoke hearts, capers and olives into rough paste. Add olive oil mixture and mix well. Tapenade should be well combined but somewhat chunky.

SEA BASS

Brush fish on both sides with olive oil and season to taste with salt and pepper. Broil until fish is cooked through and flakes when pricked with fork, about 5 minutes per side, depending on thickness of fish.

Remove from oven and spread tapenade on each fillet. Broil 2 minutes more.

2 servings. Each serving:

627 calories; 811 mg sodium; 112 mg cholesterol; 58 grams fat; 8 grams carbohydrates; 28 grams protein; 0.49 gram fiber.

PARSLEY POTATOES (IT’S A SNAP)

1 pound small red boiling potatoes

Salt

2 tablespoons olive oil

1/4 cup chopped parsley

Halve potatoes. Cook in boiling salted water to cover until tender, 10 to 15 minutes. Toss with olive oil, 1 teaspoon salt and parsley.

2 servings. Each serving:

301 calories; 1,196 mg sodium; 0 cholesterol; 14 grams fat; 41 grams carbohydrates; 5 grams protein; 1.05 grams fiber.

* Vietri pottery plate in sea bass photo from Pottery Shack, Laguna Beach.