Pan Fried Whitefish with Artichokes, Olives, and Sun-Dried Tomatoes
You can never have too many main course recipes, so give Pan Fried Whitefish with Artichokes, Olives, and Sun-Dried Tomatoes a try. Watching your figure? This pescatarian recipe has 503 calories, 42g of protein, and 21g of fat per serving. For $6.72 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. 118 people have made this recipe and would make it again. It is brought to you by Serious Eats. If you have flour, garlic cloves, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes. Overall, this recipe earns a super spoonacular score of 95%. Try Easy Pan Pizza With Sun-dried Tomatoes, Caramelized Onions, Olives, and Breadcrumbs (Vegan), Pappardelle With Artichokes and Sun-Dried Tomatoes, and Farro Salad with Sun-Dried Tomatoes and Artichokes for similar recipes.
Servings: 4
Ingredients:
6 whole frozen artichokes, thawed, and thinly sliced
2 teaspoons salted capers, rinsed well
1 cup dry white wine
1/3 cup all-purpose flour
2 medium garlic cloves, thinly sliced
Juice from half a lemon, about 2 tablespoons
Kosher salt and freshly ground black pepper
4 oil packed sun-dried tomatoes, drained and chopped (see notes above)
4 tablespoons olive oil, divided
4 tablespoons finely chopped parsley leaves
1 tablespoon unsalted butter
4 whitefish fillets, about 6 to 8 ounces each
1/4 cup flavorful green or black olives (see notes above)
Equipment:
bowl
frying pan
Cooking instruction summary:
Procedures 1 Season the flour with salt and pepper and place in a shallow bowl. Dredge the fish fillets in the flour until well coated. 2 Heat half the olive in a heavy skillet until lightly smoking, then fry the artichokes until they begin to brown, stirring often, about 8 minutes. Add the capers, olives, garlic, and sun-dried tomatoes and stir to mix. Place the artichoke mixture in a bowl and set aside until needed. 3 Heat the remaining oil in the skillet until lightly smoking over medium heat, then add the fillets to the pan. Cook until golden brown, about 4 minutes on each side. Place the fillets on a heated plate, cover and keep warm. 4 Return the artichoke mixture to the skillet along with the wine. Bring the mixture to a boil, and cook until the wine has reduced by half. Season with salt and pepper, then stir in the lemon, butter and parsley. Serve the fillets on a platter topped with the artichoke mixture.
Step by step:
1. 1
2. Season the flour with salt and pepper and place in a shallow bowl. Dredge the fish fillets in the flour until well coated.
3. 2
4. Heat half the olive in a heavy skillet until lightly smoking, then fry the artichokes until they begin to brown, stirring often, about 8 minutes.
5. Add the capers, olives, garlic, and sun-dried tomatoes and stir to mix.
6. Place the artichoke mixture in a bowl and set aside until needed.
7. 3
8. Heat the remaining oil in the skillet until lightly smoking over medium heat, then add the fillets to the pan. Cook until golden brown, about 4 minutes on each side.
9. Place the fillets on a heated plate, cover and keep warm.
10. 4
11. Return the artichoke mixture to the skillet along with the wine. Bring the mixture to a boil, and cook until the wine has reduced by half. Season with salt and pepper, then stir in the lemon, butter and parsley.
12. Serve the fillets on a platter topped with the artichoke mixture.
Nutrition Information:
covered percent of daily need
