Pan Fried Whitefish With Artichokes, Olives, And Su

Name: Pan Fried Whitefish With Artichokes, Olives, And Sun-Dried Tomatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup all-purpose flour; Kosher salt and freshly ground black pepper; 4 whitefish fillets, about 6 to 8 ounces each; 4 tablespoons olive oil, divided; 6 whole frozen artichokes, thawed, and thinly sliced; 2 teaspoons salted capers, rinsed well; 1/4 cup flavorful green or black olives (see notes); 2 medium garlic cloves, thinly sliced; 4 oil packed sun-dried tomatoes, drained and chopped (see notes); 1 cup dry white wine; Juice from half a lemon, about 2 tablespoons; 1 tablespoon unsalted butter; 4 tablespoons finely chopped parsley leaves

Servings: persons

1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 whitefish fillets, about 6 to 8 ounces each
4 tablespoons olive oil, divided
6 whole frozen artichokes, thawed, and thinly sliced
2 teaspoons salted capers, rinsed well
1/4 cup flavorful green or black olives (see notes)
2 medium garlic cloves, thinly sliced
4 oil packed sun-dried tomatoes, drained and chopped (see notes)
1 cup dry white wine
Juice from half a lemon, about 2 tablespoons
1 tablespoon unsalted butter
4 tablespoons finely chopped parsley leaves

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.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup all-purpose flour, Kosher salt and freshly ground black pepper, 4 whitefish fillets, about 6 to 8 ounces each, 4 tablespoons olive oil, divided, and more.

Yes, Pan Fried Whitefish With Artichokes, Olives, And Sun-Dried Tomatoes Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Fried Whitefish With Artichokes, Olives, And Sun-Dried Tomatoes Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions