European Seabass* Recipe

Cooking Instructions

1. 1

   Prepare the Fregola

   In a pot of boiling salted water, cook the fregola according to package instructions until al dente. Drain and set aside.

2. 2

   Blanch the Green Beans

   In a separate pot, bring water to a boil and add baby green beans. Blanch for about 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process.

3. 3

   Cook the Seabass

   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season seabass fillets with salt and black pepper. Once the oil is hot, add the seabass and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove from skillet and keep warm.

4. 4

   Prepare the Lemon Caper Butter

   In the same skillet, reduce the heat to medium, add the butter, capers, and lemon juice. Stir until the butter is melted and the mixture is fragrant.

5. 5

   Combine Ingredients

   Add the cooked fregola, blanched green beans, artichoke hearts, Castelvetrano olives, and Marcona almonds to the skillet with the butter sauce. Toss gently to combine and heat through.

6. 6

   Serve

   Plate the fregola and vegetable mixture, top with the cooked seabass, and drizzle with the lemon caper butter. Serve immediately.