Skip to main content

Bass in Artichoke and Tomato Broth

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant sea bass in artichoke and tomato broth is a masterclass in Mediterranean flavours. By gently roasting the fish over a bed of simmered vegetables, the sea bass stays incredibly moist while absorbing the aromatic character of the white wine and brine-cured olives. The addition of artichoke hearts provides a sophisticated, earthy notes that perfectly balances the sweetness of the tomatoes.

As a heart-healthy main course, this dish is naturally low in saturated fat but rich in bright, fresh ingredients. The final flourish of orange-infused olive oil adds a citrusy lift that cuts through the savoury depth of the broth. Serve it in shallow bowls with a side of crusty bread or steamed greens for a light yet comforting homemade dinner that feels truly special.

In this article:

Continue reading below

Ingredients for Bass in Artichoke and Tomato Broth

  • 1 small onion, quartered and thinly sliced

  • 4 tablespoons extra-virgin olive oil

  • 2 garlic cloves, chopped

  • 80ml dry white wine

  • 1 (250g) package frozen artichoke hearts, thawed and drained

  • 1 (425g) can stewed tomatoes

  • 80ml pitted brine-cured black olives such as Kalamata, chopped

  • 160ml water

  • 1 1/4 teaspoons salt

  • 1/2 teaspoons black pepper

  • 4 (6- to 200g ) black sea bass fillets (1/2 inch thick) with skin

  • 1 tablespoon unsalted butter, cut into bits

  • 1 teaspoon finely grated fresh orange zest

How to make Bass in Artichoke and Tomato Broth

Cook onion in 2 tablespoons oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 6 minutes. Add garlic and cook, stirring, 1 minute. Add wine and boil 1 minute. Add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoons salt, and 1/4 teaspoons pepper and bring to a simmer, uncovered, stirring occasionally.

Meanwhile, pat fish dry and sprinkle with remaining 3/4 teaspoons salt and 1/4 teaspoons pepper.

Transfer sauce to a 13- by 9- by 2-inch (3-quart) glass or ceramic baking dish and arrange fish (without crowding) over sauce. Dot fish with butter and cover dish tightly with foil. Roast until fish is just opaque and cooked through, 12 to 14 minutes.

Meanwhile, stir together zest and remaining 2 tablespoons oil.

Transfer fish with vegetables and broth to shallow bowls and serve drizzled with orange oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.