6 baby artichokes, with as long a stem as possible, trimmed and blanched
1 red bell pepper, roasted, peeled and kept whole)
1 yellow bell pepper (roasted, peeled and kept whole)
2 (3-4 oz) skin-on wild striped bass filets, ask your fishmonger to cut it near the tail so they stay flat and cook quicker
1 bottle white wine (preferably Bastianich Tocai)
1 stick unsalted butter
4 meyer lemons, 1 segments only, 1 whole plus juice of 2 more
1 tablespoon nigella seeds
12 caper berries
1 bunch chives
2 kinds of basil, 1 bunch each
Trim and blanch the baby artichokes. While the artichokes are cooking, roast the red and yellow peppers on an open flame or in the broiler. Once they are blackened, peel the roasted peppers.
Sear the striped bass filets skin down until nice and crispy. Gently turn them over, add the wine and let it cook down until the alcohol has cooked out.
Add the butter and swirl the pan around until butter is emulsified.
Add the segmented meyer lemons, nigella seeds, caper berries, blanched artichokes, roasted peppers, chopped chives and picked basil.
Top with lemon juice and serve immediately.