Herbed Bass and Artichoke Hearts

Inspired by Food Network Magazine Recipe

-4 6-ounce striped bass (substitute for other firm white fish)

-1 cup of buttermilk

-Juice of 1/2 lemon

-1 teaspoon lemon zest

-1 cup of fresh parsley

-1/2 cup of fresh basil

-3 garlic cloves, roughly chopped

-1 roasted red pepper

-3 tablespoons of olive oil

-1 cup of grape tomatoes, cut in half

-1 package of artichoke hearts- packaged in oil

-1/2 cup of pitted kamala olives

Marinade fish in a dish with buttermilk, lemon, salt and pepper for about 25 minutes.

Remove fish and preheat the oven to 475 degrees F.

Meanwhile, in a food processor, combine lemon zest, parsley, basil, garlic, red pepper, 1 tablespoon of olive oil and a pinch of salt. Blend until all chopped and combined

On a baking sheet place fish, tomatoes, artichokes and olives. Drizzle the pesto over all the food. Bake for about 15 minutes. Drizzle remaining olive oil over fish and serve.

In this picture I served the fish over Roasted Tomato, Mozzarella & Arugula Raviolis (by La Pasta). You can really serve this over any starch. The pesto on the fish tastes nice with the pasta. It would taste good over quinoa too if you want to go the more healthy route.