Fish with Artichoke Lemon Sauce
Delight your taste buds with this elegant and flavorful Fish with Artichoke Lemon Sauce recipe, a perfect blend of delicate white fish fillets and a bright, zesty topping. Lightly pan-seared until golden and flaky, the fish is smothered in a tangy sauce featuring tender artichoke hearts, briny capers, fresh lemon juice, and a touch of garlic for depth. Finished with a sprinkle of fresh parsley, this dish comes together in just 35 minutes, making it an easy yet impressive option for weeknight dinners or special occasions. Serve it with a side of rice, quinoa, or roasted vegetables for a restaurant-quality meal that’s both healthy and satisfying. Keywords: fish with lemon sauce, artichoke recipes, quick fish dinner, healthy seafood recipe.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., cod, halibut, or snapper)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 cup Canned artichoke hearts, quartered and drained
- 0.5 cup Chicken broth
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Capers, drained
- 2 tablespoons Chopped fresh parsley
Instructions
Rinse and pat dry the fish fillets with paper towels. Season both sides of each fillet with salt and black pepper.
Dredge the fillets lightly in all-purpose flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. When the butter has melted and the pan is hot, add two fish fillets. Cook for 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove the fillets from the skillet and set aside on a plate. Repeat with the remaining olive oil, butter, and fish fillets.
In the same skillet, add the minced garlic and sauté for 30 seconds or until fragrant.
Add the quartered artichoke hearts to the skillet and cook for 1-2 minutes, stirring gently.
Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits for added flavor.
Stir in the fresh lemon juice, lemon zest, and capers. Let the sauce cook for 2-3 minutes, reducing slightly.
Return the fish fillets to the skillet, spooning the sauce over the top to coat. Cook for an additional 2 minutes to heat through.
Sprinkle the chopped fresh parsley over the fish and serve immediately with your favorite side dish, such as rice, quinoa, or steamed vegetables.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 0.9 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 682 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
