Rockfish with Tomatoes, Capers, Lemon, Artichokes, and Fennel

Name: Rockfish with Tomatoes, Capers, Lemon, Artichokes, and Fennel
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 3 larges globe artichokes; 1 Tbsp chiffonaded basil leaves; 2 Tbsps capers; 237 milliliters fish or chicken stock, optional; 237 milliliters dry white wine; 2 bulbs fennel, finely sliced lengthwise; 6 cloves garlic, peeled and blanched in 3 changes water, then sliced; 1 kilograms rockfish or halibut fillets; 1 lemon, juiced, plus 2 lemons, zested and juiced; 1 Tbsp extra-virgin olive oil, plus 1 tablespoon; 2 Tbsps peanut oil; 4 larges plum tomatoes, peeled, seeded, and large diced; 6 servings Salt and pepper

Rockfish with Tomatoes, Capers, Lemon, Artichokes, and Fennel might be a good recipe to expand your main course recipe box. This recipe serves 6. One serving contains 331 calories, 36g of protein, and 10g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have garlic, peanut oil, plum tomatoes, and a few other ingredients on hand, you can make it. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice. Use only enough water to cover. When tender remove from the water, cool, and clean. Save the leaves for another use. Discard the hairy choke and save the hearts and stem for the dish. Slice into 1/8-inch slices.

Ingredients you will need

Lemon Juice

Artichoke

Water

In a saute pan over high heat, add 1 tablespoon olive oil and saute the fennel in it until tender.

Ingredients you will need

Olive Oil

Fennel

Equipment you will use

Frying Pan

Add salt and pepper, to taste, remove and keep warm.

Ingredients you will need

Salt And Pepper

Wipe out the saute pan and add in the peanut oil and bring to medium high heat. Salt and pepper the fillets and brown on 1 side about 5 minutes. Turn and saute 2 more minutes and remove from the pan.

Ingredients you will need

Salt And Pepper

Peanut Oil

Equipment you will use

Frying Pan

Add the sliced garlic and 1/2 of the remaining olive oil and cook 2 minutes.

Ingredients you will need

Olive Oil

Garlic

Add the sliced artichokes and saute until starting to brown.

Ingredients you will need

Artichoke

Add the tomatoes, white wine, stock, lemon zest and juice, and remaining olive oil and reduce the liquid by 1/

Ingredients you will need

Lemon Zest

White Wine

Olive Oil

Tomato

Juice

Stock

Return the fish to the mixture, add the capers and basil, and check salt and pepper. Cook 2 more minutes until fish is just flaky and check salt and pepper. Divide the fennel among 6 warm dinner plates and top with the fillets. Sauce with the vegetable mixture and serve.

Ingredients you will need

Salt And Pepper

Vegetable

Capers

Fennel

Basil

Sauce

Fish

Equipment

Frying Pan

Ingredients

Servings:

3larges

globe artichokes 1Tbsp

chiffonaded basil leaves 2Tbsps

capers 237milliliters

fish or chicken stock, optional 237milliliters

dry white wine 2

bulbs fennel, finely sliced lengthwise 6cloves

garlic, peeled and blanched in 3 changes water, then sliced 1kilograms

rockfish or halibut fillets 1

lemon, juiced, plus 2 lemons, zested and juiced 1Tbsp

extra-virgin olive oil, plus 1 tablespoon 2Tbsps

peanut oil 4larges

plum tomatoes, peeled, seeded, and large diced 6servings

Salt and pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.