Ingredients
12 baby artichokes, trimmed and halved
7 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
6 sprigs thyme
4 cups mushrooms such as shiitake, oyster, or maitake, cleaned, trimmed, and shiitake sliced into 1/2-inch pieces, oyster and maitake torn into 2 or 3 pieces each
4 (6-ounce) pieces striped bass fillet, skin-on
1/2 cup fennel fronds, torn
1 teaspoon fennel pollen
16 tomato halves and 1/4 cup oil from Tomato Marmalade
1 cup baby arugula
8 very thin slices Meyer lemon, for serving
Preparation
Preheat oven to 400 degrees.
Place artichokes in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and thyme; toss to combine. Transfer to a rimmed baking sheet and roast until tender, 12 to 15 minutes.
Meanwhile, heat 2 tablespoons olive oil in a medium heavy-bottomed skillet over medium heat. Add mushrooms and cook, shaking pan, until mushrooms are golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a large bowl and set aside.
Using a sharp knife, slash the skin of each piece of fish a few times. Rub fish with salt, fennel fronds, fennel pollen, and 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add fish, skin-side down. Reduce heat to medium and cook fish 2 to 3 minutes. Transfer skillet to oven and continue cooking until fish is opaque, 5 to 6 minutes more.
Add artichokes to bowl with mushrooms along with tomatoes and oil from tomato marmalade; toss to combine and season with salt and pepper.
Divide artichoke mixture between four plates; top with fish. Garnish with arugula and lemon slices; serve immediately.
