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

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.

No additional tips available.

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

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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.

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

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