Sautéed Fish With Artichokes, Black Olives And Parmesan


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.


  • 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


  1. 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


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