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1 (6-ounce) jar marinated artichoke hearts

2 (6-ounces each) sea bass fillets

Salt and freshly ground pepper to taste

4 plum 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. Bake until fish is just opaque in center, about 20 minutes.

Serves 2. Recipe may be doubled.