Notes:
This recipe works well with any fish – firm or flaky, dark or light, I like Tilapia best. You could also add sun dried tomatoes to this recipe for an Italian flair. Pair it with a smooth white wine, like Michael David Winery Chardonnay.
Ingredients
- 4 6 – 8 ounce fish fillets
- 2 tablespoons olive oil
- Salt and pepper
- 3 tablespoons butter
- 1 cup canned artichoke bottoms, quartered
- 2 tablespoons roasted red pepper (from jar is fine), diced
- 1/4 cup pitted Kalamata olives, chopped
- 3 tablespoons red onion, finely minced
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1/3 cup shaved or shredded Parmesan cheese
Directions
- Rub fish with olive oil and season with salt and pepper. Melt butter in large, oven-safe skillet over medium heat. Add fish and sauté on one side until lightly browned. Flip fish over and sauté 2 – 3 minutes more. Combine remaining ingredients except cheese in a bowl and spoon equally over fish. Put cheese over artichoke mixture and place skillet in a preheated 400 degree oven until cheese is melted. Serve immediately.
Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook