Sea Bream with Artichokes and Caper Dressing

Name: Sea Bream with Artichokes and Caper Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 whole artichokes; 5 Tbsps balsamic vinegar; 3 Tbsps butter; 2 Tbsps drained capers; 177 milliliters dry white wine; 2 larges garlic cloves, crushed; 2 Tbsps fresh lemon juice; 1 teaspoon grated lemon peel; 789 milliliters low-salt chicken broth; 3 Tbsps olive oil; 3 Tbsps extra-virgin olive oil; 5 Tbsps olive oil; 1 onion, sliced; 1 fresh rosemary sprig; 907 grams russet potatoes, peeled, cut into 1-inch cubes; 3 fresh thyme sprigs; 567 grams sea bream, striped bass, or whitefish fillets

Sea Bream with Artichokes and Caper Dressing might be just the main course you are searching for. This recipe makes 4 servings with 969 calories, 42g of protein, and 60g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. A mixture of olive oil, russet potatoes, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine first 7 ingredients in heavy large saucepan. Working with 1 artichoke at a time, cut off stems and remove all leaves. Scrape out chokes, trim edges of hearts, and add to saucepan; sprinkle with salt and pepper. Bring to boil over medium-high heat. Cover pan and simmer until hearts are tender, about 35 minutes. Using slotted spoon, transfer hearts to plate.

Ingredients you will need

Salt And Pepper

Artichoke

Equipment you will use

Slotted Spoon

Sauce Pan

Frying Pan

Cut hearts into 1/3-inch-thick slices. (Can be made 1 day ahead. Cover and chill.)

Whisk oil, vinegar, and lemon peel in small bowl to blend; whisk in capers. Season dressing with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Peel

Vinegar

Capers

Cooking Oil

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Whisk

Bowl

Cook potatoes in large saucepan of boiling salted water until just tender, about 15 minutes.

Ingredients you will need

Potato

Water

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Sauce Pan

Drain potatoes; return to same pan.

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Potato

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Frying Pan

Add butter and oil; mash until smooth. Season potatoes with salt and pepper. (Can be made 2 hours ahead.

Ingredients you will need

Salt And Pepper

Potato

Butter

Cooking Oil

Let stand at room temperature. Rewarm before serving.)

Sprinkle fish with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat.

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Salt And Pepper

Butter

Fish

Cooking Oil

Equipment you will use

Frying Pan

Add artichoke slices to skillet. Saut until heated through, about 5 minutes.

Ingredients you will need

Artichoke

Equipment you will use

Frying Pan

Remove from heat. Using slotted spoon, arrange artichokes in center of each of 4 plates; reserve skillet. Spoon 3/4 of warm potatoes atop artichokes on each plate; tent with foil to keep warm.

Ingredients you will need

Artichoke

Potato

Equipment you will use

Slotted Spoon

Frying Pan

Aluminum Foil

Return reserved skillet with butter mixture to medium-high heat.

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Butter

Equipment you will use

Frying Pan

Add fish and saut until just opaque in center, about 4 minutes per side. Arrange fish atop potatoes on each plate. Spoon dressing over fish and serve.

Ingredients you will need

Potato

Fish

Equipment

Ingredients

Servings:

whole artichokes 5Tbsps

balsamic vinegar 3Tbsps

butter 2Tbsps

drained capers 177milliliters

dry white wine 2larges

garlic cloves, crushed 2Tbsps

fresh lemon juice 1teaspoon

grated lemon peel 789milliliters

low-salt chicken broth 3Tbsps

olive oil 3Tbsps

extra-virgin olive oil 5Tbsps

olive oil 1

onion, sliced 1

fresh rosemary sprig 907grams

russet potatoes, peeled, cut into 1-inch cubes 3

fresh thyme sprigs 567grams

sea bream, striped bass, or whitefish fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. 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 Menage a Trois Limelight Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 11 dollars per bottle.