Mediterranean-style baked sea bass with marinated artichoke hearts, roma tomatoes and zucchini, seasoned with fresh basil and garlic.

Baked Sea Bass with Vegetables

1 (6-ounce) jar marinated artichoke hearts

2 (6-ounces each) sea bass fillets

Salt and freshly ground pepper to taste

4 roma tomatoes, chopped

1 medium zucchini, cut into rounds

3 tablespoons chopped fresh basil

2 garlic cloves, minced

3/4 cup bottled clam juice

1. Preheat oven to 475°F (245°C).
2. Drain marinade from artichokes into 9-inch-diameter glass pie dish. Add fish; turn to coat with marinade. Sprinkle fish with salt and pepper.
3. Place artichokes, tomatoes, zucchini, basil and garlic around fish. Pour clam juice over.
4. Bake until fish is just opaque in center, about 20 minutes.

Serves 2. Recipe may be doubled.