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Artichoke Fish Piccata

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5 from 1 review

Delicious, light and healthy, Easy Fish Piccata with Artichokes is quick enough for every day, elegant enough for entertaining. Mild fish filets (think cod or halibut) are sautéed, then served with a piccata-inspired sauce. To the standard piccata sauce base of lemon, butter and capers, I add chopped shallots, green onion, white wine, chicken broth and marinated artichoke hearts. The resulting dish is fresh, light, piquant and pretty on the plate!

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Low Calorie

Ingredients

Scale
  • 1/3 cup unbleached all-purpose flour
  • Kosher salt, to taste
  • Fresh ground pepper, to taste
  • 6 (4 to 6-ounce) cod fillets, skin removed – can also use halibut or snapper
  • 1/4 cup organic neutral, high smoke point oil (canola, avocado or vegetable), divided use
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons butter, divided use
  • 2 tablespoons chopped shallots
  • 1 cup dry white wine
  • 1/2 cup chicken broth (can also use fish broth)
  • Juice of 1 lemon
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped green onion (white, light green and some of the dark green portion)
  • 1 jar (6-ounce) marinated artichoke hearts, drained
  • Fresh lemon slices or wedges, for garnish

Instructions

  1. Place flour in a shallow baking dish or plate; stir in salt and pepper. Dredge each filet in the flour mixture, shaking off excess.
  2. In a large skillet, heat 2 tablespoons of the neutral oil over medium-high heat until hot (but not smoking – see Tip below), about 2 minutes. Place 3 fillets in skillet. Sauté, without moving, until golden brown, around 3 to 3 1/2 minutes per side. Remove from pan and set aside. Repeat process with remaining 2 tablespoons of neutral oil and 3 fillets.
  3. Return the pan to medium-high heat and add 1 tablespoon olive oil and 1 tablespoon of butter. Once the butter melts, add chopped shallots and sauté for around 30 seconds.
  4. Stir in white wine, scraping up any browned bits on the bottom of the pan. Bring to a medium boil and cook until the liquid is reduced by half, around 3 minutes.
  5. Stir in the broth, lemon juice and capers. Bring to a slow boil and cook for another minute. Reduce heat to medium and whisk in the remaining 2 tablespoons of butter. Cook, stirring occasionally, until the pan sauce thickens slightly, about 3 to 5 minutes.
  6. Stir in the chopped green onion and artichoke hearts. Return the fish fillets to the pan (with the sauce) and cook just until the fish is warmed through, about 2 minutes.
  7. Serve immediately, placing fillets on individual dinner plates (or one large serving platter) and spooning sauce over the top.
  8. Garnish with lemon wedges or slices, if desired.

Notes

Gluten free: use gluten-free flour and gluten-free chicken broth.
Tip on checking temperature of heated oil: place the flat end of a wooden spoon handle in the oil, in the middle of the skillet, touching the bottom of the pan. When bubbles start to form around the handle, the oil is ready!

  • Author: Lee Clayton Roper
  • Category: main dish, fish, healthy, gluten free
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size:
  • Calories: 220
  • Sugar: 1.6 g
  • Sodium: 107.7 mg
  • Fat: 17.6 g
  • Saturated Fat: 4.7 g
  • Carbohydrates: 11.6 g
  • Fiber: 1.7 g
  • Protein: 5.4 g
  • Cholesterol: 24 mg

Find it online: https://www.seasonedkitchen.com/easy-fish-piccata