INGREDIENTS
4 sea bass fillets
1 TBSP. Dijon-style mustard
1 jar (6 oz.) marinated artichoke hearts
5 TBSP. lemon juice
1/2 tsp. dried marjoram or oregano leaves
1/4 tsp. black pepper
1 cup chicken broth
2 green onions, chopped
1/2 cup parmesan cheese, grated
DIRECTIONS
Cut bass into serving pieces and place into a baking dish.
Spread with mustard.
Drain marinade from the artichoke hearts and reserve.
Combine marinade, lemon juice, marjoram and black pepper. Pour over fish.
Cover and marinate 1 to 2 hours in the refrigerator, turning once.
Heat broth; pour around fish.
Sprinkle with the onions.
Top with artichoke hearts and cheese.
Bake at 375 degrees for 25 minutes or until fish flakes.
Serve with some of the sauce spooned over the top.
Serves 4.
