Baked Sea Bass with Artichokes, Mozzarella, and Old Bay Seasoning

Baked Sea Bass with Artichokes, Mozzarella, and Old Bay Seasoning
Recipe courtesy of Marcia Friedman from Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life

Note: If you need a substitute for sea bass, a good option is sablefish.

1 3/4 to 2 pounds sea bass, skinned and deboned, rinsed, dried, and cut into 1- to 1 1/2-inch-cubes (see note)
2 cans (14 ounces each) artichoke hearts packed in water, well drained and coarsely chopped
2 tablespoons unsalted butter, melted
2 tablespoons fresh lime juice (juice of about 1 fresh lime)
1/8 teaspoon kosher salt, or to taste
2 1/2 to 3 teaspoons Old Bay Seasoning, or to taste
2 1/2 cups shredded part-skim, low-moisture mozzarella cheese
1/2 cup shredded provolone cheese

Preheat the oven to 450 degrees.

Toss the fish and artichokes with the melted butter and lime juice in a 9-by-13-inch glass baking dish. Sprinkle with kosher salt and a good layer of Old Bay Seasoning. Bake until fish is done (it should flake easily with a fork and be opaque all the way through), 12 to 18 minutes.

Remove from oven. Turn the broiler on high. Top the fish and artichokes evenly with mozzarella and provolone. Broil the casserole until the cheese is melted and just lightly browned in spots, 3 to 5 minutes. Cool slightly before serving.

Makes approximately 6 servings

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