Sea bass and artichoke salad is a fresh, flavorful combination that brings the Mediterranean straight to your plate. With tender, flaky fish and marinated artichoke hearts tossed over crisp greens, this dish is elegant yet simple – the kind of meal that feels special without being complicated. It’s perfect for warm-weather dining, a light lunch, or a dinner that won’t leave you feeling heavy.
The star of the salad is the sea bass, a delicate white fish known for its mild flavor and buttery texture. When pan-seared or grilled, it develops a beautiful golden crust while remaining moist and tender inside. A light seasoning of salt, pepper, and lemon is often all it needs, letting the natural flavor of the fish shine through.
Paired with the fish are artichoke hearts, which add a soft, tangy bite that contrasts beautifully with the richness of the sea bass. You can use marinated jarred artichokes for convenience — their briny, herbaceous notes add instant flavor. Combined with ingredients like cherry tomatoes, sliced red onion, and olives, the salad becomes a vibrant mix of textures and tastes.
A simple vinaigrette ties everything together. Olive oil, lemon juice, Dijon mustard, and a touch of honey create a bright, balanced dressing that enhances every bite without overpowering it. A few fresh herbs like parsley or basil add freshness and color.
Sea bass and artichoke salad is not only delicious but also nourishing. It’s packed with lean protein, heart-healthy fats, and fiber-rich vegetables. Serve it on a bed of arugula, spinach, or mixed greens for a meal that feels light and satisfying all at once.
Whether you’re looking for a healthy dinner or a refined dish to serve guests, this salad delivers with its clean flavors and beautiful presentation. It’s proof that simple ingredients, when thoughtfully paired, can create something truly memorable.
Ingredients
- 200 grams sea bass fillets skin removed, cut into bite-sized pieces
- 1 cup artichoke hearts canned or fresh, quartered
- 2 tbsp olive oil extra virgin
- 1 tbsp lemon juice freshly squeezed
- 1 tsp salt to taste
- 1/2 tsp black pepper freshly ground
- 2 cups mixed salad greens washed and dried
Instructions
- Preheat the oven to 180°C (350°F).
- Place the sea bass fillets on a baking sheet lined with parchment paper.
- Drizzle the fillets with 1 tablespoon of olive oil, and season with salt and black pepper.
- Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- In a large bowl, combine the mixed salad greens and artichoke hearts.
- In a small bowl, whisk together the remaining olive oil and lemon juice.
- Add the baked sea bass to the salad mix and drizzle with the lemon olive oil dressing.
- Toss the salad gently to combine all ingredients, and serve immediately.
I dunno… seems a bit plain. Maybe it needs more flavor? Like some garlic or something?
This salad is so refreshing and light! Perfect for a summer lunch.
Yum! I made this for dinner last night and my whole family loved it! Will definitely make again.
Wow! This recipe is a keeper! My whole family loved it. So light and refreshing!
I tried this too and it was sooo good! My kids were asking for seconds! ❤️
Took me longer to cook than you said. My fish ended up overcooked. Boo!
I uesd canned artichokes and they were too mushy. Could be better with fresh one, maybe? 🤷
Simple and fresh. I used canned artichokes and just rinsed them well. Only tweak: I added a pinch of chili flakes for a little kick.
Not bad, but 180°C felt a little low to me for 200g fish pieces. I ended up cooking longer and it got a touch dry.
Way too complicated for a weeknight dinner! I just grilled the fish with some salt and pepper. 😩
Not bad, but 180°C feels a bit high for such small pieces. Next time I’ll start checking at 12-13 minutes so it doesn’t dry out.
180°C doesn’t seem that crazy to me, but small pieces definitely go quick. I usually bake around 10-15 min depending on thickness—dry out is real with fish. Great tip on starting early.
Good point! I’ve found sea bass can overcook fast at 180°C too—checking early is the way to go. I’ll set a timer for closer to 12 minutes next time.
I didn’t have fresh artichokes, so I used frozen. It still turned out tasty. Will try again!
That’s great to hear! I’ve used frozen before too and it worked well. Good luck next time!
But like, fresh is way better for flavor, right? I don’t know how frozen compares. 🤔
Pretty basic, honestly. Just fish and greens. I was expecting more flavor. Didn’t wow me.
I get what you mean, but sometimes simple is best. I loved the freshness in this one! 🌿
Who eats salad for dinner? Seems kinda boring. I’d rather have a burger.
Never cooked sea bass before, but this recipe seems easy enough. Wish me luck!
Good luck! You’ll do great, just follow the instructions carefully. Can’t wait to hear how it turns out!
Honestly, sea bass is a bit tricky, hope you don’t overcook it! Have you thought about maybe adding some spices?
Chicken salad is better, tho. Where’s the flavor? This ain’t all that. Disappointed.
I wasn’t a fan of sea bass before but this recipe has changed my mind! Artichokes add a nice twist.
So glad to hear that! Sea bass is really good when cooked right. Artichokes are a great addition!
I added avocado and it made the salad really rich! Yum!
Sea bass can be pricey, but the flavors are worth it. Next time I’ll pat the fish very dry because mine came out a bit steamed instead of nicely tender.
Delicious! Artichokes add a nice touch.
Not sure if I can trust a salad recipe… sounds like too hard work for greens.
This was o-kay, didn’t wow me but was easy.
This was simply delicious! The sea bass was so flaky. I added some avocado too.
Simply delicious! 🥗
I’m glad you enjoyed it! I made this last week and my whole family loved it too! 🥗❤️
Easy to make and healthy! I’m not the best cook, but I managed. Thanks for the recipe!
This salad is absolutely delicious! The flavors blend so well together. I loved it!
Ugh, fish tastes bad. I thought it would be good. Never again!
Sorry to hear you didn’t like it! Fish can be an acquired taste for some people. Maybe try chicken salad next time?
Good idea with the artichokes—adds a nice tang. I used frozen sea bass and it still worked, just needed a couple extra minutes in the oven.
Frozen fish usually turns out mushy for me… but “a couple extra minutes” might fix it. What kind of sea bass was it—do you thaw first or bake straight?
Totally agree—artichokes + lemony dressing is such a good combo. Glad it worked with frozen sea bass too!
Such a quick recipe! I love sea bass, but I wasn’t sure about artichokes. They actually go well together!
Nice and easy! I used frozen artichokes and it turned out fine. Will make again!
Why do you bake the fish instead of frying? Frying makes it crispy! I don’t get it.
Baking is actually healthier! It keeps the fish moist without added grease. Give it a try!
Super fresh and light! I added some cherry tomatoes and it was delightful. Will make this again!
This salad is so refreshing! The lemon juice brings it all together perfectly. Definitely a keeper!
I totally agree, the lemon juice is a game changer! Love how fresh this salad is.
Not a fan of artichokes, but the fish was lovely. My wife liked it much tho. So, 4 stars.
Not gonna lie, sea bass is expensive where I live. Could this work with cod or tilapia? I love salads but the price makes me hesitate.
Why lemon juice? Would lime work? I’m gonna try with lime next time. 😜
This salad is absolutely delicious! The flavors just pop. Will definitely make it again.
I’m glad you loved it! The flavor of the sea bass really shines in this recipe. 😋
Nah, I don’t have time for baking. I’ll just fry the fish next time!
This salad is fresh and delicious! The sea bass was perfectly cooked. Will make again!
I found it a bit bland. I added some garlic and red pepper flakes to spice it up!
Garlic and red pepper flakes sound like a great idea! I always like to add a little kick to my dishes too. Did you enjoy it more after that?
I dunno, I think sea bass is already tasty without all those extras. Maybe you just need better seasoning next time?
I followed the recipe but found the sea bass a bit dry. Maybe my oven’s too hot! I’ll try again.
I followed the recipe strictly, but could not get the fish right. It was still a bit raw!
I donno what went wrong, but fish is always hard! Whenever I make it, it comes out dry or too raw. 🤷♂️
Maybe you needed to leave it in the oven a bit longer? Fish can be tricky sometimes!
Sea bass in the oven is such a good idea, but I’m not sure about baking it and then tossing right away. Wouldn’t the greens get warm/soggy? I served immediately and it was okay.
Totally get what you mean—greens can go limp fast if everything’s hot. I’ve found if you bake the fish and let it rest like 5 minutes (so it’s not steaming hot), then assemble and toss gently right away, the salad stays crisp-ish. Also drying the greens really matters.
Huh, I think you’re overthinking it. If you toss with lemon oil, the greens won’t get soggy, they kind of “hold up.” Plus 15-20 mins at 180°C isn’t that crazy. I’d just plate it faster next time 😅
The instructions were hard to follow. What’s the point of cooking if I can’t even understand the steps?
I get it, some recipes are confusing! But just take it step by step, maybe it’ll get easier with practice?
Too much oil for my taste. I prefer a lighter dressing. Anyone else feel this way?
I don’t like artichokes! Kinda ruins the whole thing for me. Maybe I’ll try it without?
Made this for a party and everyone loved it! Super fresh and healthy. ⭐⭐⭐⭐⭐
Sea bass? More like sea blah. It tasted alright, but nothing special.
This salad is amazing! The sea bass is so tender. Will make it again!
Sounds good, but sea bass is pretty expensive, isn’t it? Can I use a different fish?
I tried this salad last week, and it was sooo good! The flavors are on point!
I didn’t have sea bass so I used tilapia. It worked, but the flavor wasn’t as fancy. Still tasty though.
Easy to make but kinda basic. I added some cherry tomatoes and feta for extra flavor.
Sounds good! I think the cherry tomatoes and feta would make it more flavorful. Might try that next time!
Too much lemon for my taste. Next time I’ll use half the juice.
Easy recipe! I subbed tilapia instead of sea bass. Still turned out great!
Eh, wasn’t what I expected. The artichokes didn’t really add much for me.
The directions are clear, but I’d add “pat fish dry” before baking. Mine stuck a little even with parchment, maybe because it was damp.
Good call—patting the fish dry could really help with sticking and also gives better seasoning. I’ve had that happen too if the fillets were a little damp (even with parchment).
Sea bass is too expensive! I used tilapia instead, it was fine.
This salad is amazing! The flavors are just perfect. My family loved it!
This was surprisingly fancy for something so simple. The lemon-olive oil dressing really wakes up the salad. I baked mine closer to 18 minutes and it flaked perfectly.
Totally agree—this dressing makes it taste way more “restaurant” than it has any right to 😄 I also started doing the bake closer to 18 min and the flake test is spot on.
Could’ve been better… my greens were kinda wilty. But the dressing was nice.
Wasn’t my favorite. The flavors didn’t work together for me.
I loved it! The flavors were fresh and bright. Maybe you just need to adjust the seasoning?
Nah, I don’t agree. Artichokes are really strong, and they go well with fish. Maybe you did it wrong?
Pretty tasty! But 1 tsp salt seems like a lot if your artichokes are already salty. I did a little less and liked it more.
Totally agree—if the artichokes are already briny, that extra 1 tsp salt can tip it into “too salty” territory. I’ve started doing a pinch and then tasting at the end.
Hmm I usually keep salt the same no matter what, because canned stuff isn’t always that salty to me? Maybe I’m just used to it. Still, glad you found a version you like more.
I followed it but my salad looked sad. The greens got a bit soggy after tossing (I guess I served too late). Still edible though—just need to serve immediately like it says.
I didn’t have artichoke hearts, so I swapped with chopped roasted peppers. Honestly it still worked, but it was more like a Mediterranean salad than a true artichoke vibe.
Not impressed. The lemon juice overpowered everything. Should’ve just used lime instead.
I didn’t really like artichokes, so I skipped them and just used extra greens. Still good!
Not a fan. The artichokes tasted weird to me. Maybe I did something wrong? 😕
Made this for my family dinner and it was a hit! They even wanted seconds. Will definitely make again!
I followed it and somehow the dressing tasted too sharp. Maybe I used extra lemon? Would reduce lemon juice a bit next time.
Why bake it at 180°C? I feel like broiling would give better flavor. Also 15-20 minutes seems long for small bite-sized pieces—mine dried out.
Can I use frozen sea bass? I don’t know if it will taste right.
My lemon juice was kinda sour so I added a pinch of sugar and it balanced out. Also, i used fresh artichokes and they were a pain but worth it.
Yummy! 😋 Definitely gonna serve this at my next gathering!
That sounds delicious! I love salads that are both healthy and tasty. Perfect for summer gatherings!
Tried this recipe for a dinner party and everyone loved it! Thanks!
Sounds fancy! Is there a way to do this with chicken instead? I don’t like fish.
You could definitely try this with chicken! Just bake the chicken pieces instead of fish. Should work fine!
Why not just eat fish? Chicken won’t taste the same and the recipe is for fish…
Honestly I’m skeptical about baking fish and throwing it on salad—seemed like it would cool off fast. But it still tasted great. Would make again!
I made it with salmon because I couldn’t find sea bass. Same vibes though—still good. Artichokes are the star.
Not gonna lie, I found it a little bland until I added more pepper and a pinch of garlic powder. But the method was simple and the flavors were pretty clean.
This was surprisingly fancy for a weeknight meal. The lemon-olive oil dressing made the fish really pop, and the artichokes gave it a nice salty bite. I used fresh artichokes and it was even better.
Yum!
Sea bass? Isn’t that a bit fishy? 🤔 I prefer chicken in salad.
Looks delicious! Can’t wait to try it! 😊
It was alright. I made it without the lemon and it still tasted decent. Who needs fancy ingredients? 😂
I totally agree! Sometimes simple is better. Lemon is overrated. 😂
I followed it pretty closely, but my fish took closer to 25 minutes instead of 20. Still came out flaky and tasty—would make again.
I don’t know, I cooked it and the fish was too dry. Maybe I baked it too long?
Skipt the black pepper and was still delish! Will make again. 👍
It’s fine, but I don’t get why we’re baking the fish for a salad instead of pan-searing. Oven feels like it makes things less juicy. Also my greens wilted fast.
Oven dries fish? nah, I think pan-searing is better for sure. Also greens wilting is cuz they’re too wet or you toss too early. Try drying them real good and dressing right before eating.
I get your point, but baking can actually be pretty gentle. If the fish flakes fast, it’s usually not overcooked. Did you cook it on the higher end of the time? 15 minutes might keep it juicier.
My artichokes were kinda salty so I cut the added salt to almost nothing. Great balance overall. Love that it’s quick.
Good save! Artichokes can definitely be salty depending on the brand—cutting the added salt makes sense. Glad the balance worked out for you 😊 And yeah, it’s super quick for a salad with real protein.
Meh. My fish tasted kinda bland even with salt/pepper. I think the lemon juice was too weak (maybe I used old lemons).
Sea bass is expensive where I live, so I used tilapia. Worked okay, but the flavor profile is different. The salad part is solid though!
Sea bass is expensive where I live so I used tilapia and it still worked. I kept the timing the same-ish and it flaked fine. Tbh this is a good “use what you have” salad.
Nice! I love when a recipe is flexible like that. Tilapia flakes similarly so it makes total sense it still came out good. The “use what you have” vibe is the best.
I tried tilapia once and it got a lil dry for me… but if you kept the timing the same-ish and it flaked fine, maybe my oven runs hotter 😅 Also artichokes + lemon sounds really good.
2 cups salad greens sounds like way too much compared to 200g fish… I ended up with more greens than dressing, maybe I did something wrong.
This was surprisingly restaurant-y. The lemon-olive oil combo really wakes everything up, and the artichokes are such a nice salty bite.
Delish! I used salmon instead of sea bass. Still good!
I don’t get the point of baking the fish then tossing it in salad… seems like it wilts immediately. Mine definitely did, but it was still good.
This was surprisingly good—fresh, zesty, and the artichokes actually make the whole salad feel “restaurant.” I baked mine closer to 18 minutes and it flaked perfectly.
This is super quick and feels healthy. I used jarred artichokes and it was great. I did add a little parmesan on top because… why not.
Not a fan of artichokes, what else can I use instead? 🤔
I hate salad. Also sea bass cooks faster than that—mine was burnt lol. Not blaming the recipe completely but… yeah.
This salad is amazing! The flavors are so fresh! 😍
5 stars just for how easy it is. Also, I know it says preheat oven to 180 and I almost didn’t, but it ended up fine anyway, lol.
Totally get you—sea bass is pretty forgiving if you’re not super precise. I’ve skipped preheating before and it still came out flaky. Love that it’s quick and easy!
The instructions are clear, but I wish it said whether to cover the fish while baking. Also, 180°C seems fine—just keep an eye on it if your fillets are thin.
I thought the sea bass would be too fishy, but it turned out great. Really easy to make!
The instructions are clear, but “until flakes easily” is tricky—fish texture is sneaky. Mine was borderline at 15 minutes, but 20 worked.
Okay, I love this. The instructions are simple and the measurements are clear. I served it with crusty bread and everyone went back for more.
Hmm I usually find 15-20 mins at 180°C can dry fish out, but maybe sea bass is more forgiving. Did you cover it or just bake uncovered? Also “skin removed” is key I guess 😅
Yes!! Crusty bread is the perfect move—soaks up that lemony dressing and makes it feel extra filling. Glad it worked for your group!
I tried this and it was kinda bland. Like… I added more lemon and pepper, and still needed something. Maybe garlic? Or maybe my artichokes were too salty.
Hmm, that’s disappointing. I’ve made it a couple times and it definitely needs enough seasoning on the fish—did you salt the sea bass well? Also, canned artichokes can vary a lot; if they were salty/briny I’d rinse and pat them dry first.
Probably the artichokes. Canned ones be salty sometimes. I’d add a clove of garlic to the dressing (or even a tiny bit of Dijon) and maybe a splash more lemon. Otherwise bland for sure.
Surprisingly good. I wasn’t sure about baking the fish then tossing it in salad, but the texture stayed nice. Next time I’ll maybe bake 2-3 minutes less because my fillets were a bit thin.
Wow, the flavors are balanced. Salt/pepper + lemon oil is classic but it actually tastes restaurant-level. Will make again for sure.
What’s with the artichokes?? Never tried them before and I’m not sure they go with fish.
Artichokes are awesome with fish! They’re kinda nutty and rich, totally enhances the flavor! Give it a try!
I don’t know, seems weird to me. Fish and artichokes? That combo just ain’t sittin’ right. But hey, if you like it, go for it!
Wow. Easy and classy 😭
I think 180°C is a bit long for bite-sized pieces. Mine got a little dry at 20 minutes. Next time I’ll check earlier, like 12-14.
This was surprisingly good—light but still filling. The lemon-olive oil drizzle really ties it together. I baked mine closer to 18 minutes and it flaked perfectly.
Glad you liked it! The lemon-olive oil combo really does make the whole salad come together. I love that it still feels light but filling—might try the 18-minute bake next time.
Pretty good, but 15–20 minutes felt a little long for my sea bass pieces. Next time I’ll check earlier so it doesn’t dry out. Flavor is still solid though.
I followed it pretty much exactly, but 15–20 min felt a bit long for my fillets. Mine dried out slightly—still edible though. Maybe smaller pieces help.