2 servings


1 large baking potato, cut into 2-inch cubes
Half of a large sweet onion quartered
8 oz sea bass fillet, cut in half {sustainable and wild caught}
½ cup flour
Salt and pepper to taste
¼ cup olive oil
3 whole garlic cloves
½ of a14-ounce jar quartered artichoke hearts in vinaigrette
Juice from 1/2 lemon
¼ cup chopped mixture of fresh herbs parsley, sage, mint, and chives
1 tablespoon capers


In a large skillet, heat the olive oil. Add the garlic, potatoes and onions. Lower the heat to medium-low and cook the vegetables until tender, about -15 minutes
Dry the fish with paper towels, sprinkle with salt and pepper to taste, and then dredge in flour.

Remove the garlic cloves and push the vegetables to the sides of the skillet. Turn the heat up to medium and add the fish. Cook for about 2 minutes on each side. Add the artichokes, capers, artichoke vinaigrette, lemon juice, and capers.


Sugar Snap Pea Salad

1 package of sugar snap peas
1 celery stalk, diced
4 large radishes
¼ cup diced red onion

Honey Mustard salad dressing

2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar or fresh lemon juice
1 tablespoon honey
1 small garlic clove, grated or minced
¼ teaspoon sea salt, more to taste
Freshly ground black pepper


Trim the ends off the peas and cut into 1-inch lengths. Cook in boiling salted water until tender, about 4-5 minutes. Drain. Combine with the remaining salad ingredients and add ⅓ of the vinaigrette. Chill until serving time.