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

March 23, 2021
Baked Sea Bass with Artichokes, Mozzarella, and Old Bay Seasoning

More than other Jewish holidays, Shavuot invites me to reflect on and celebrate being a Jew by choice. The commemoration features a reading of the Book of Ruth, the story of the Moabite woman who chooses to stay with her Jewish mother-in-law Naomi after Ruth’s husband dies. Ruth is considered the first “convert” to Judaism, and her acceptance of Judaism mirrors the Israelites’ acceptance of the Torah that the holiday marks. In this sometimes overlooked but momentous festival holiday, Ruth is here—as are we converts along with her.

Featured in: Beyond Cheesecake and Blintzes: A Shavuot Recipe With Meaning

Great for: Shavuot


  • 1 ¾to 2 pounds sea bass, skinned and deboned, rinsed, dried, and cut into 1- to 1 1/2-inch-cubes (see note)
  • 2cans (14 ounces each) artichoke hearts packed in water, well drained and coarsely chopped
  • 2tablespoons unsalted butter, melted
  • 2tablespoons fresh lime juice (juice of about 1 fresh lime)
  • 1/8teaspoon kosher salt, or to taste
  • 2 ½to 3 teaspoons Old Bay Seasoning, or to taste
  • 2 ½cups shredded part-skim, low-moisture mozzarella cheese
  • ½cup shredded provolone cheese
Yield: approximately 6 servings


  • Step 1

    Preheat the oven to 450 degrees.

  • Step 2

    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.

  • Step 3

    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.

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