Restaurants›Vernick Food & Drink›Large Plates Recipe

Large Plates Recipe

Inspired by Vernick Food & Drink
Time45m
Serves4

grilled black sea bass, crispy baby artichokes, zucchini, sauce vierge

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Sauce Vierge

In a bowl, combine the cherry tomatoes, chopped basil, lemon juice, and extra virgin olive oil. Season with salt and pepper to taste. Mix well and set aside.

2

Prepare the Artichokes

Trim the baby artichokes by removing the tough outer leaves and cutting off the tops. Boil in salted water for about 5 minutes until tender. Drain and let them cool. Once cool, slice them in half.

3

Grill the Black Sea Bass

Preheat a grill or grill pan over medium-high heat. Brush the black sea bass fillets with olive oil and season with salt and pepper. Grill each fillet for about 4-5 minutes per side or until the fish is cooked through and has grill marks.

4

Sauté the Baby Artichokes and Zucchini

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the halved baby artichokes and sauté for about 3 minutes. Then add the sliced zucchini and continue to sauté for another 3-4 minutes until both are golden and tender.

5

Serve

On a large plate, arrange the grilled black sea bass, sautéed baby artichokes, and zucchini. Drizzle with sauce vierge and serve immediately.