Pan Fried Whitefish With Artichokes, Olives, And Sun-dried Tomatoes

Serving 4 people

25 min


  • artichokes 6 whole frozen artichokes, thawed, and thinly sliced
  • capers 2 teaspoons salted capers, rinsed well
  • dry white wine 1 cup dry white wine
  • flour 1/3 cup all-purpose flour
  • garlic cloves 2 medium garlic cloves, thinly sliced
  • juice of lemon Juice from half a lemon, about 2 tablespoons
  • kosher salt Kosher salt and freshly ground black pepper
  • oil packed sun dried tomatoes 4 oil packed sun-dried tomatoes, drained and chopped (see notes above)
  • olive oil 4 tablespoons olive oil, divided
  • parsley leaves 4 tablespoons finely chopped parsley leaves
  • unsalted butter 1 tablespoon unsalted butter
  • whitefish 4 whitefish fillets, about 6 to 8 ounces each
  • flavorful 1/4 cup flavorful green or black olives (see notes above)
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How to make it

  1. 1
  2. Season the flour with salt and pepper and place in a shallow bowl. Dredge the fish fillets in the flour until well coated.
  3. 2
  4. Heat half the olive in a heavy skillet until lightly smoking, then fry the artichokes until they begin to brown, stirring often, about 8 minutes.
  5. Add the capers, olives, garlic, and sun-dried tomatoes and stir to mix.
  6. Place the artichoke mixture in a bowl and set aside until needed.
  7. 3
  8. Heat the remaining oil in the skillet until lightly smoking over medium heat, then add the fillets to the pan. Cook until golden brown, about 4 minutes on each side.
  9. Place the fillets on a heated plate, cover and keep warm.
  10. 4
  11. Return the artichoke mixture to the skillet along with the wine. Bring the mixture to a boil, and cook until the wine has reduced by half. Season with salt and pepper, then stir in the lemon, butter and parsley.
  12. Serve the fillets on a platter topped with the artichoke mixture.