Pan Fried Whitefish with Artichokes, Olives, and Sun-Dried Tomatoes

Name: Pan Fried Whitefish with Artichokes, Olives, and Sun-Dried Tomatoes
Ingredients: 1/3 cup all-purpose flour; Kosher salt and freshly ground black pepper; 4 whitefish fillets, about 6 to 8 ounces each; 4 tablespoons olive oil, divided; 6 whole frozen artichokes, thawed, and thinly sliced; 2 teaspoons salted capers, rinsed well; 1/4 cup flavorful green or black olives (see notes above); 2 medium garlic cloves, thinly sliced; 4 oil packed sun-dried tomatoes, drained and chopped (see notes above); 1 cup dry white wine; Juice from half a lemon, about 2 tablespoons; 1 tablespoon unsalted butter; 4 tablespoons finely chopped parsley leaves

Pan Fried Whitefish with Artichokes, Olives, and Sun-Dried Tomatoes was pinched from <a href="http://www.seriouseats.com/recipes/2013/06/italian-easy-whitefish-artichokes-olives-sun-dried-tomatoes-recipe.html" target="_blank">www.seriouseats.com.</a>

"[Photographs: Deborah Mele] Pan frying is a great way to cook any non-fatty fish filets. The seasoned flour coating protects the flesh from direct heat and helps keep the fish moist, while also providing an appetizing golden brown exterior. This method of preparation also allows you to use less oil, keeping your dish healthy. Best of all, fish filets cook up very quickly, so you can get dinner on the table in no time at all. When choosing olives, I prefer full flavored ones like Gaeta, Kalamata, Bella di Cerignola, or Taggiasca. I only buy oil-packed sun-dried tomatoes, which are not only sweeter and more flavorful than the basic dried ones, but don't need to be rehydrated prior to use. About the Author: Deborah Mele is the owner of Italian Food Forever, an Italian recipe blog, as well as Recipe Rebuild, a healthy recipe blog she shares with her daughter Christy, an RD. Deborah lives 6 months a year in Umbria, Italy where she oversees her guest house Il Casale di Mele. Every recipe we publish is tested, tasted, and Serious Eats approved by our staff. Never miss a recipe again by following @SeariousRecipes on Twitter!..."

INGREDIENTS

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1/3 cup all-purpose flour

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Kosher salt and freshly ground black pepper

•

4 whitefish fillets, about 6 to 8 ounces each

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4 tablespoons olive oil, divided

•

6 whole frozen artichokes, thawed, and thinly sliced

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2 teaspoons salted capers, rinsed well

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1/4 cup flavorful green or black olives (see notes above)

•

2 medium garlic cloves, thinly sliced

•

4 oil packed sun-dried tomatoes, drained and chopped (see notes above)

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1 cup dry white wine

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Juice from half a lemon, about 2 tablespoons

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1 tablespoon unsalted butter

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4 tablespoons finely chopped parsley leaves

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