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Fish with Artichoke Sauce

4 fish fillets - (abt 6 oz ea) (such as snapper or sea bass)
4 tablespoons virgin olive oil -- divided
1/2 small onion -- sliced
1 package frozen artichokes - (10 oz) -- thawed (or 12-oz jar artichoke hearts, rinsed, drained, and patted dry)
2 small tomatoes -- seeded, diced
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 tablespoons fresh chopped parsley


Sprinkle fish with salt and refrigerate until needed. Heat 2 tablespoons olive oil over medium heat in a large (12-inch) skillet with a lid. Add onions and artichokes; cook 8 minutes until onions are soft and translucent. Add tomatoes, lemon juice, salt and pepper. Transfer to a saucepan and keep warm.


Wipe out skillet and return to a medium-high flame. Add remaining 2 tablespoons olive oil, and heat until very hot. Add fillets in a single layer and cook 2 to 3 minutes without shaking the pan, until golden on the bottom. Flip fillets with a spatula. Top with artichoke mixture, reduce heat to low, cover and cook 3 to 5 minutes more. Sprinkle with parsley before serving.


Oven Variation: Arrange fish in a greased baking dish, top with artichoke mixture, cover and bake at 400 degrees for 8 minutes until fish is cooked through.


This recipe yields 4 servings.


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