720g wild French sea bass fillet
4 artichokes 100g white onion 1 lemon (zest and juice only)
2 cloves garlic 100ml extra virgin olive oil 50g butter
200ml white vino
100ml vegetable stock
30g mint leaves 2 salted anchovies in oil, chopped
Salt and white pepper
Cherry tomatoes and pesto sauce for decorating
Remove the outer leaves of the artichokes and peel the stalks with a potato peeler, then soak in water and lemon juice to avoid oxidation and discolouration.
Place artichokes in a pot and set aside, then fry the onion and garlic in butter on a low heat until softened, add the chopped anchovies and transfer the mix to the pot of artichokes. Top with vegetable stock and cover, cook for around 5 minutes until artichokes are soft.
In a separate pot of boiling salted water, blanch the mint then plunge it into ice water to keep its bright colour, then strain it and squeeze off the excess water.
Remove the artichokes from the pot and blend the remaining stock, adding the mint to make it a bright-green colour.
Season the sea bass with salt and white pepper, massage with olive oil and sear it in a very hot charcoal grill skin-side down.
Once griddle-marked, place it skin-side up together with the artichokes in the oven at 180/200C for 8 to 12 minutes depending on the thickness of the fillet. Serve on a bed of boiled diced potatoes and olives with the green sauce and a pesto and cherry tomato garnish. Buon appetito!
INFO: Roberto's, Open for lunch, dinner and drinks 7 days a week from 12pm to 2am, 04 386 0066, email@example.com.