With the arrival of the beautiful season, Mediterranean Sea Bass presents itself as an ideal dish for a light dinner rich in freshness. This fish-based second course stands out for its simple preparation and the use of fresh, colorful ingredients, such as zucchini and potatoes, which create an aromatic and flavorful bed. The baking technique not only enhances the delicate taste of the sea bass but also allows the vegetables to release their juices, blending perfectly and creating a harmonious dish. The addition of black olives and oregano gives a Mediterranean touch, perfect for those who wish to bring the scents of the sea and land to the table. Ideal for a Sunday family lunch or a dinner with friends, Mediterranean Sea Bass pairs beautifully with a good chilled white wine, making every moment a special occasion to share.

Prepare the vegetables by cutting them into chunks and create a multi-layered bed with, in order: potatoes, tomatoes, zucchini, and black olives. Season with salt, pepper, and add oil and oregano, then place the baking dish in the oven at 180 degrees Celsius for 25-30 minutes. Prepare the artichokes, slicing them thinly lengthwise. Clean and season the sea bass (scaled). Place the artichokes on top of the cooking vegetables and the sea bass, and let cook for another 25-28 minutes at the same temperature. Serve with a drizzle of raw oil and a sprinkle of oregano.