Fish With A Sauce Of Artichokes
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- 4 6 ounce fish fillets -- such as salmon or sea bass kosher salt -- to taste
- 1 lemon -- juiced
- 4 large artichokes
- 8 tablespoons olive oil -- or as needed
- 2 onions -- sliced
- 1 cup peeled -- seeded, and diced tomatoes salt and freshly ground black pepper to taste chopped fresh mint or flat-leaf parsley for garnish -- optional
Possible health benefits
General information, not medical advice.
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Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Sprinkle the fish fillets with kosher salt and refrigerate until needed.
- Have ready a large bowl of water to which you have added the lemon juice. Working with 1 artichoke at a time, remove all the leaves until you reach the pale green heart. Pare away the dark green area from the base and any tender stem. Cut in half lengthwise and scoop out and discard the choke from each half. Then cut each half length wise into 1/4-inch-thick slices. Drop into the lemon water.
- Warm 3 tablespoons of the olive oil in a large saute pan over medium heat. Drain the artichokes, reserving some of the lemon water. Add the artichoke slices to the pan and saute until beginning to soften, about 5 minutes. Add a little of the lemon water to cook the artichokes uncovered until almost completely tender, about 5 minutes longer. Transfer to a plate.
- Add 3 tablespoons olive oil to the same pan and return to medium heat. Add the onions and saute until tender and translucent, about 8 minutes. Add the tomatoes and return the artichokes to the pan. Stir well and season with salt and pepper. Remove from the heat.
- In a large, wide saucepan over medium heat, warm the remaining 2 tablespoons olive oil. Add the fish fillets and saute, turning once, for a minute or two on each side. Top with the artichoke mixture, cover the pan, and braise until the fish is tender, 8 to 10 minutes. Sprinkle generously with parsley or mint, if desired.
- Variations: Put the fish in a baking dish, top with artichokes, cover the dish, and bake in an oven preheated to 400 degrees F, until the fillets are tender, about 10 minutes. Or, if you are feeling adventurous, omit the tomatoes, add the grated zest of 1 orange and 1 large lemon to the onions while cooking, and a pinch of red pepper flakes. Garnish the dish with orange segments and chopped fresh mint or parsley.
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Plating
Cookware for this recipe
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Frying pan
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Casserole pot
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Saucepan
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Baking dish
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Mixing bowl
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Wooden spoon
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Colander