A delightful grilled sea bass recipe paired with a tangy artichoke and tomato relish, perfect for a quick and flavorful meal.
Preheat your grill to medium-high heat.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Season the sea bass fillets with salt and pepper on both sides.
Let the seasoned fish rest for a few minutes to absorb the flavors.
Grill the sea bass fillets for about 4-5 minutes per side, or until cooked through.
Avoid flipping the fish too often to maintain its integrity.
Heat olive oil in a pan over medium heat and sauté the sliced leek until softened.
Stir frequently to prevent the leek from browning too much.
Add the artichoke hearts, cherry tomatoes, and balsamic vinegar to the pan. Cook until the vinegar reduces by half.
Keep the heat moderate to avoid burning the vinegar.
Stir in the chopped parsley and adjust seasoning with salt and pepper.
Adding the parsley at the end preserves its fresh flavor.
Plate the grilled sea bass and top with the artichoke tomato relish. Serve immediately.
Garnish with a sprig of parsley for an elegant touch.
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