with Spring Vegetables

Yield: 8 Servings

Ingredients

• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 1 pound assorted wild mushrooms such as chanterelles, porcinis or oysters, cleaned and sliced
• Salt and freshly ground pepper
• 1 carrot, peeled and julienned
• 3 zucchinis, julienned
• Eight 6-ounce sea bass fillets, preferably French or Italian
• 1 teaspoon herbes de Provence
• 4 large tomatoes, peeled, seeded and diced
• 1 cup dry white wine
• 6 fresh basil leaves, julienned
• 5 cooked artichoke bottoms, thinly sliced

Instructions

1. Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Saute the mushrooms with salt and pepper until golden, about 8 minutes. Transfer to bowl and set aside.

2. Pour 4 tablespoons of the oil in the pan and return to the heat. Add the carrots and cook an additional 2 minutes. Add the zucchini and artichokes and cook until the vegetables are tender-crisp, about 2 minutes longer. Transfer to the bowl with the mushrooms.

3. Heat the remaining oil in another skillet over medium-high heat. Season the fish all over with the herbes, salt, and pepper. Saute about 5 minutes per side and then add the tomatoes and wine. Cook for 3 minutes longer and transfer the fish to platter. Boil the liquid in the pan and allow to reduce for 2 minutes. Sprinkle in the basil.

4. To serve, divide the vegetable mixture and spread on 8 serving plates. Place a piece of sea bass in the center of each. Sprinkle tomato over the fish. Spoon the sauce over the fish and serve hot.