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Fish Fillets with Artichoke Sauce

This is a very easy, light Mediterranean dish for the whole family

Serves 4

  • 4 fish fillets such as Snapper, Tarakihi, Warehou, Groper, Gurnard (about 170g each) 
  • 4 tablespoons virgin olive oil
  • Small onion, sliced 
  • 1 jar 340g artichoke hearts, rinsed, drained, and patted dry 
  • 2 small tomatoes, diced (about 1 cup) 
  • 1 tablespoon fresh lemon juice 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon pepper 
  • 2 tablespoons fresh chopped parsley 

Sprinkle fish with salt and refrigerate until needed. Heat 2 tablespoons olive oil over medium heat in a large fry pan with a lid. Add onions and artichokes; cook 8 minutes until onions are soft and translucent. Add tomatoes, lemon juice, salt and pepper. Transfer to a saucepan and keep warm.

Wipe out fry pan and return to a medium-high heat. Add remaining 2 tablespoons olive oil, and heat until very hot. Add fillets in a single layer and cook 2-3 minutes without shaking the pan, until golden on the bottom then cook other side. Top with artichoke mixture, reduce heat to low, cover and cook 3-5 minutes more. Sprinkle with parsley before serving.