Sauté Sea Bass With Pasta, Artichokes, Lemon And Herbs

Cindy Anschtz Barbieri|Oct. 3, 2013 5:30 pm EST

4 (1 ratings)

I was at my favorite fish market yesterday and Telly made sure he cut the perfect piece of Sea Bass for me! I created this Saute Sea Bass with Pasta, Artichokes, Lemon and Herbs as I just knew the paring would be perfect. This is a great Italian Paleo Recipe and Gluten Free Recipe for your family and your guests to enjoy! To really show presentation. Prepare the sauce in a beautiful pan and place the cooked fish on top and serve on the table. Serve family style! If you are in the Hartford area there is only one seafood store you need to visit. All of the fish in this recipe are courtesy of my friends at City Fish, Wethersfield, CT. For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.

Servings

4

Ingredients

1 spaghetti squash
3 slices panchetta or bacon, chopped
1 1/4 pound sea bass
1 tablespoon olive oil or coconut oil
1 tablespoon unsalted butter
1 small shallot, minced (1 tablespoon)
1 can quartered artichokes, drained
1 lemon juiced
2 tablespoon capers, drained
1 cup chicken broth
1 teaspoon fresh thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper

Directions

Directions
Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper. Take your spaghetti squash and poke about 10 times. Place on prepared baking sheet and bake for 40 minutes. Let cool. Reduce oven temperature to 375 degrees F. With a sharp chefs knife remove skin from sea bass (or you can ask your fish market to do it for you). Season both sides of the fish with salt and pepper. Heat a medium-sized oven-safe sauté pan over medium heat and add bacon or pancetta. (if adding panchetta then add 1 tablespoon olive oil) and sauté until crispy. Remove from pan and place on a plate lined with a paper towel. Keep fat in the pan. Increase the heat to high and add in oil and butter. Season both sides of the sea bass with salt and pepper then add to the hot pan. Sear over high heat for 2 minutes on each side to create a nice crust. Transfer the pan to the oven for 7-8 minutes. Do not flip the fish while in the oven. The fish will flake apart with a fork when done. Take a large sauté pan over medium heat. Add in butter, shallots, garlic, artichokes and lemon juice. Saute for 5 minutes. Meanwhile cut the spaghetti squash in 1/2 and with a spoon remove the seeds and top layer. Take a fork and create your spaghetti threads and add to the saute pan. Pour in chicken broth, add capers, thyme and let simmer for 5-8 minutes. Remove the fish from the oven. To serve divide spaghetti squash mixture with broth in each bowl then top with a piece of sea bass and garnish with fresh thyme and panchetta or bacon.