Mediterranean Sea Bass With Pine Nuts, Olives, & Artichokes

Serves 6 

For the sauce: 

• 2 tablespoons extra-virgin olive oil 
• 1 bay leaf 
• 2 garlic cloves, minced 
• ¼ cup pine nuts 
• ½ pound frozen artichoke hearts, thawed  
• ¼ cup pitted black oil-cured olives, preferably  Taggiasca 
• ¼ cup dry white wine 
• ½ cup water 
• ½ teaspoon salt  
• 1/8 teaspoon freshly ground black pepper 

For the sea bass: 

• 6 boneless Mediterranean sea bass fillets (about 4 ounces each), skin on 
• 1 tablespoon extra-virgin olive oil, plus extra for greasing the roasting pan 
• ¼ teaspoon salt  
• ¼ teaspoon freshly ground black pepper 
• Juice of ½ lemon 
• 3 tablespoons chopped Italian parsley  

Preparation: 

1. Make the sauce: Heat the olive oil in a 12-inch skillet over a medium-high flame. Add the  bay leaf, garlic, and  pine nuts, and cook just until the pine nuts take on a golden color. Add the artichokes and olives.   Cook 5 minutes. Add the wine, cook 2 minutes, and pour in the water. Season with the salt and pepper, and cover. Cook 15 minutes, or until the artichokes start to soften. 
2. Adjust the seasoning and cool to room temperature. 
3. Make the sea bass: Preheat the oven to 425 degrees (preferably set on convection bake). 
4. Arrange the sea bass, skin side down, in a single layer in a lightly oiled roasting pan. Season with the salt and pepper. 
5. Pour on the cooled sauce. Cover tightly with aluminum foil and bake in the preheated oven 15 minutes, or until the sea bass is cooked all the way through; the sea bass should be opaque rather than translucent, and feel firm to the touch.  
6. Serve the sea bass hot, drizzled with the olive oil and sprinkled with the lemon juice and parsley. 

(courtesy of Chef Micol Negrin from Rustico Cooking, NY)