Description
This Artichoke Fish Piccata is a delightful, restaurant-quality dish that features tender cod fillets in a buttery, lemony sauce with briny capers and savory marinated artichoke hearts. It’s a light yet flavorful main course that’s perfect for a special dinner but easy enough for weeknight cooking. Fresh, zesty, and deliciously satisfying!
Ingredients
Units
Scale
Fish Fillets
- 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 (or substitute with halibut or snapper)
Cooking Oils and Butter
- 1/4 cup organic neutral, high smoke point oil (canola, avocado, or vegetable oil), divided use
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter, divided use
Sauce Ingredients
- 2 tablespoons chopped shallots
- 1 cup dry white wine
- 1/2 cup chicken broth (or fish broth)
- Juice of 1 lemon
- 2 tablespoons capers, drained
- 2 tablespoons chopped green onion (white, light green, and some of the dark green portions)
- 1 jar (6-ounce) marinated artichoke hearts, drained
- Fresh lemon slices or wedges (for garnish, optional)
Instructions
- Prepare the Flour Mixture
Place the flour on a shallow baking dish or plate and season it with kosher salt and fresh ground pepper. Dredge each fish filet in the flour mixture, shaking off any excess flour. - Sauté the Fish Fillets
In a large skillet, heat 2 tablespoons of the neutral oil over medium-high heat until hot but not smoking (approximately 2 minutes). Add 3 fillets to the skillet and sauté without moving them until golden brown, about 3 to 3 1/2 minutes per side. Remove from the pan and set aside. Repeat this process with the remaining 2 tablespoons of neutral oil and the remaining 3 fillets. - Sauté the Shallots
Return the skillet to medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter melts, stir in the chopped shallots and sauté for about 30 seconds until fragrant. - Deglaze the Pan
Pour the dry white wine into the skillet. Scrape any browned bits from the bottom of the pan to incorporate them into the sauce. Allow the wine to come to a medium boil, cooking until the liquid reduces by half (about 3 minutes). - Simmer the Sauce
Stir in the chicken broth, freshly squeezed lemon juice, and capers. Bring the mixture to a slow boil and cook for another minute. Lower the heat to medium and whisk in the remaining 2 tablespoons of butter. Let the sauce cook, stirring occasionally, until it thickens slightly (approximately 3 to 5 minutes). - Add Vegetables and Heat the Fish
Stir in the chopped green onions and drained artichoke hearts. Return the sautéed fish fillets to the pan, spoon the sauce over the fillets, and heat the fish until warmed through (about 2 minutes). - Serve and Garnish
Serve the fish fillets on individual plates or arrange them on a large platter. Spoon the sauce with artichokes and capers over the fish, then garnish with fresh lemon slices or wedges, if desired.
Notes
- To achieve perfectly crispy fish, avoid overcrowding the skillet when sautéing the fillets.
- Cod, halibut, and snapper are excellent choices due to their mild flavor and flaky texture, making them ideal for this dish.
- If you’d like a non-alcoholic version, substitute the dry white wine with an equal amount of chicken or fish broth mixed with a tablespoon of white vinegar or fresh lemon juice for acidity.
- This dish pairs beautifully with a crusty baguette to mop up the sauce or a side of steamed vegetables like asparagus or green beans.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 220 kcal
- Sugar: 1g
- Sodium: 360
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 72
