INGREDIENTS
1 (6 oz.) jar marinated artichoke hearts
2 sea bass fillets
8 oz. plum tomatoes, chopped
1 zucchini, cut into rounds
3 TBSP. fresh basil, chopped
2 garlic cloves, minced
3/4 cup bottled clam juice
DIRECTIONS
Preheat oven to 475 degrees.
Drain marinade from artichokes into a 9-inch glass pie dish.
Add fish; turn to coat with marinade.
Sprinkle fish with salt and pepper.
Scatter artichokes, tomatoes, zucchini, basil and garlic around fish.
Pour clam juice over fillets.
Bake until fish is just opaque in center, about 20 minutes.
Serves 2.
