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Add olive oil to a medium-sized skillet and heat. When hot, sear the fish for 2 to 3 minutes; allow a nice golden crust to form on each side. Remove from the pan and transfer to a rack or plate.

Add the artichoke juice and 1 tablespoon butter to the pan, scraping the bottom to release the brown bits.

Add the garlic and mushrooms and cook for 2 to 3 minutes. Add the chopped artichoke hearts and olives; continue cooking for another 2 to 3 minutes.

Stir in the cream and remaining butter. Add the lemon juice and adjust the seasoning with salt and pepper to taste. Pour the sauce into a serving dish and lay the fish on top.

Chef’s Notes

Flavorful and light, this fish would be perfect served over rice pilaf or orzo and salad with sautéed seasonal vegetables.