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Sea Bass with Candied Tomatoes and Roasted Artichokes and Potatoes

Southern France inspired Cécile Molinié - a photographer and content creator from Paris - to create a recipe for sea bass bedded on sugarysweet roasted tomatoes. She finishes off the summery composition with lemon slices grilled in the oven until the edges are crisp and golden, it's a colorful firework of flavors and textures.

Sea Bass with Candied Tomatoes and Roasted Artichokes and Potatoes

Serving size



For the Sea Bass

  • 2 ¼ pounds cherry tomatoes
  • Olive oil
  • Fine sea salt
  • Ground black pepper
  • 2 organic lemons, very thinly sliced
  • 2 large sea bass fillets
  • A few young sprigs fresh thyme (optional)

For the Side Dish

  • 4-6 baby artichokes, trimmed
  • 1 lemon
  • 2 ¼ little potatoes (preferably a sweet variety), rinsed and scrubbed
  • Olive oil
  • Fine sea salt
  • Ground black pepper

Recipe Preparation

  1. Preheat the oven 350°F.
  2. Spread the cherry tomatoes in a large baking dish, add a splash of olive oil, salt, and pepper, mix, and roast for 1 hour or until candied.
  3. While the tomatoes are in the oven, spread the lemon slices in a large baking dish, drizzle with 1 tablespoon of olive oil, and bake them, next to the tomatoes, for 30 minutes or until they soften.
  4. For the side dish, bring a large pot of salted water to a boil, add the juice of 1 lemon and the artichokes, and cook for 15-20 minutes or until tender. Drain, rinse briefly with cold water, and set aside.
  5. Cook the potatoes in a medium pot of salted water for about 15-20 minutes or until almost soft; drain and set aside.
  6. Turn the oven up to 400°F.
  7. When the tomatoes are done, arrange the sea bass on top of them, season with salt and pepper, and cover with the roasted lemon slices. Roast for about 10-15 minutes or until the fish fillets are done, you should be able to flake the fish with a fork. Mind that you don't overcook it. Sprinkle with the thyme.
  8. While the fish is in the oven, heat a splash of olive oil in a large heavy pan and sauté the potatoes and artichokes over medium heat, stirring once in a while, for about 15 minutes or until golden and crispy. Season with salt and pepper to taste and serve immediately when the fish is done.
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