Food & Cooking Recipes Ingredients Seafood Recipes Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 4 Try this delicious -- and nutritious -- recipe for sea bass, courtesy of chef Bill Taibe from Connecticut's Napa & Co. restaurant. Ingredients 12 baby artichokes, trimmed and halved 7 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 6 sprigs thyme 4 cups mushrooms such as shiitake, oyster, or maitake, cleaned, trimmed, and shiitake sliced into ½-inch pieces, oyster and maitake torn into 2 or 3 pieces each 4 (6-ounce) pieces striped bass fillet, skin-on ½ cup fennel fronds, torn 1 teaspoon fennel pollen 16 tomato halves and ¼ cup oil from Tomato Marmalade 1 cup baby arugula 8 very thin slices Meyer lemon, for serving Directions Preheat oven to 400 degrees. Place artichokes in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and thyme; toss to combine. Transfer to a rimmed baking sheet and roast until tender, 12 to 15 minutes. Meanwhile, heat 2 tablespoons olive oil in a medium heavy-bottomed skillet over medium heat. Add mushrooms and cook, shaking pan, until mushrooms are golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a large bowl and set aside. Using a sharp knife, slash the skin of each piece of fish a few times. Rub fish with salt, fennel fronds, fennel pollen, and 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add fish, skin-side down. Reduce heat to medium and cook fish 2 to 3 minutes. Transfer skillet to oven and continue cooking until fish is opaque, 5 to 6 minutes more. Add artichokes to bowl with mushrooms along with tomatoes and oil from tomato marmalade; toss to combine and season with salt and pepper. Divide artichoke mixture between four plates; top with fish. Garnish with arugula and lemon slices; serve immediately. Rate it Print