Cod Fish and Artichoke Piccata
Servings: 4
Calories: 231kcal
Ingredients
- 4 medium size white fish fillets about 1 pound of fish
- ¼ cup flour
- 2 teaspoons all purpose or fish seasoning
- 1 to 2 Tablespoons olive oil
- ¼ cup freshly squeezed lemon juice
- ½ cup dry white wine
- 1 Tablespoons capers
- 1 Tablespoons chopped parsley
- 2 Tablespoons butter
- 1 can 14 ounces artichoke hearts, rinsed and drained
- Sliced lemon for serving
- fresh parsley leaves for serving
- salt and pepper to taste
Instructions
- Dredge the fillets lightly with the flour and sprinkle with seasoning. Heat the olive oil in a large saute pan over medium to medium-low heat.
- Add the fish fillets and cook for 2 minutes on each side, until browned. Reserve them on a plate and keep warm.
- Over medium heat, add the lemon juice, wine, capers and parsley.
- Boil over high heat until reduced in half, about 2 minutes.
- Add the butter, let it melt then whisk the sauce together. Add the artichokes and put the fish back in the pan. Heat for a few minutes until both the artichokes and fish are hot.
- Serve with a slice of lemon and a sprinkling of fresh parsley. Add salt and pepper to taste.
Nutrition
Calories: 231kcal | Carbohydrates: 8g | Protein: 21g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 170mg | Potassium: 522mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg