Seared Cod with Artichoke Piccata


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Seared Cod with Artichoke Piccata

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Posted by Seattle Girl at 11/30/1999 00:00 | 0 comments

Directions:

Cut the potatoes and roast them in the oven at 350 degrees F for about 20 min.

When the potatoes are done, proceed by heating the olive oil in a saute pan and saute the garlic until golden. Add the artichoke hearts, tomatoes, olives and capers and potatoes and saute for 3-5 minutes.

In the meantime, season the fish with salt and pepper and proceed to cook it to desired doneness on the grill or in a saute pan.

Add the wine to the artichoke hearts/tomatoes/olives mixture and reduce the liquid by half. Then add the chicken stock and again reduce by half. Add the lemon juice and butter and cook until the sauce thickens.

Serve by placing the artichoke mixture with the sauce in the middle of a serving plate and placing the fish on top.

Enjoy!

Ingredients:

2 6-ounce fillets of cod
salt and pepper
olive oil
1 large clove garlic, minced
1/2 cup artichoke hearts, quartered
1/4 cup tomatoes, diced
1/8 cup kalamata olives, chopped
1 tbsp capers
1/2 cup potatoes
1/3 cup white wine
1/3 cup chicken stock
2 tbsp lemon juice, preferably freshly squeezed
2 tbsp butter

Serves:

2-4 		 
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