White Fish with Tomato Artichoke Tapenade
An easy but exciting preparation for white fish that's all done on the stovetop. It's topped with a beautiful, greek-style mix of tomatoes, olives, artichokes, and capers.
Servings: 4 servings
Ingredients
- 4 tsp olive oil, divided
- 4 white fish fillets (e.g., cod, sea bass) roughly 5-oz each
- 2 large shallots, chopped
- 1/3 cup white wine
- 2/3 cup low sodium diced tomatoes (canned, with juice)
- 1/3 cup marinated artichokes, chopped
- 1/3 cup pitted greek olives (green and/or kalamata), chopped
- 1.5 tbsp capers
- 1/4 tsp crushed red pepper flakes
- 2 cups fresh spinach leaves
- salt and pepper, to taste
- Italian parsley for garnish (optional)
Instructions
- In a large skillet, heat 2 teaspoons of the olive oil over medium-high heat.
- Ensure fish fillets are dry. Place them on the skillet and cook for about 2.5 minutes per side, or to an internal temp of 130-135°. Transfer the fillets to a platter and tent with foil to keep warm.
- In the same pan, heat the remaining 2 teaspoons oil. Add the shallots and saute for 1 - 2 minutes. Add the wine and cook for roughly 2 more minutes, until reduced in half.
- Add the tomatoes, artichokes, olives, capers, and crushed red pepper. Cook for 3 minutes.
- Stir in the spinach and cook until it wilts, about 3 minutes. Season with salt and pepper to taste.
- Pour the tapenade over the fish. Serve, garnished with parsley if desired.
Nutrition
Serving: 256g | Calories: 341kcal | Carbohydrates: 5g | Protein: 34g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 77mg | Sodium: 478mg | Potassium: 579mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 2mg