Whole Roasted Sea Bass with Artichokes Tomatoes and Leeks
Ingredients
- 4 artichokes, stems cut off
- 1 pint cherry tomatoes, halved
- 2 leeks, white and tender green parts only, thinly sliced crosswise
- 1 cup dry white wine
- 1/4 cup coarsely chopped basil
- 1/4 cup extra-virgin olive oil
- 1 tablespoon small marjoram leaves
- Salt and freshly ground pepper
- One 4-pound sea bass, cleaned and tail cut off
- 1 rosemary sprig
Instructions
Whole Roasted Sea Bass with Artichokes, Tomatoes and Leeks serves 4 original recipe by Food & Wine.
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