White Fish with Citrus and Capers

Name: White fish with citrus and capers
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 Artichoke; 2 unwaxed lemons (one juiced, one sliced); 21 ozs Halibut (skinned, ready to cook); olive oil; 2 Tbsps Caper; 0.25 cup butter

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Ingredients

for

servings

Ingredients: 4 Artichoke; 2 unwaxed lemons (one juiced, one sliced); 21 ozs Halibut (skinned, ready to cook); olive oil; 2 Tbsps Caper; ¼ cup butter

How healthy are the main ingredients?

Artichoke lemon olive oil

print shopping list

Preparation steps

Cut the tips (approx. 1/3) off the artichokes and remove the hard leaves, the stem and the bottom of the heart. Remove the fibre. Drizzle the artichokes with the lemon juice. Cook them in salt water for around 10 min. Drain, leave to cool, and slice.

Season the fish and then fry in hot oil until golden brown. Reduce the heat and leave to cook until firm yet slightly springy to the touch.

Heat some oil in another pan and fry the artichoke hearts. Season the lemon slices and the capers with salt and ground black pepper and arrange with the fish on preheated plates.

Melt the butter in a pot and drizzle over the fish. Add the artichokes and serve immediately.