Salmon has long been my go-to fish for weeknight cooking since it’s easy to find at grocery stores, pretty reliable in terms of quality and very forgiving in preparation. But I recently decided to give these thick, flaky, buttery sea bass filets a try and in doing so rediscovered a fabulous fish that can be dressed up in a flash.
Over high heat in a little olive oil, sear the filets for 2-3 minutes per side to develop a crisp outer layer and seal in the flavors and moisture of the fish. Season simply with salt and pepper. Then, place the filets in a baking dish with a little white wine, olive oil and clam juice — adding any chopped garlic and fresh herbs — and top with fresh cherry tomatoes, kalamata olives and artichokes. Bake at 350 for 10 minutes.