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SEA BREAM WITH ARTICHOKES AND CAPERS




Source of Recipe


Bon Appétit


Recipe Introduction


At Inverlochy Castle, this dish is served with spinach and sautéed mushrooms, and tender asparagus tips are scattered over the fillets as a final garnish


List of Ingredients




Artichokes
3 1/3 cups low-salt chicken broth
1 onion, sliced
3/4 cup dry white wine
2 tablespoons fresh lemon juice
3 fresh thyme sprigs
2 large garlic cloves, crushed
1 fresh rosemary sprig
4 whole artichokes

Dressing
5 tablespoons olive oil
5 tablespoons balsamic vinegar
1 teaspoon grated lemon peel
2 tablespoons drained capers

Potatoes
2 pounds russet potatoes, peeled, cut into 1-inch cubes
3 tablespoons butter
3 tablespoons extra-virgin olive oil

Fish
4 5- to 6-ounce sea bream, striped bass, or whitefish fillets
3 tablespoons butter
3 tablespoons olive oil



Recipe



For artichokes:
Combine first 7 ingredients in heavy large saucepan. Working with 1 artichoke at a time, cut off stems and remove all leaves. Scrape out chokes, trim edges of hearts, and add to saucepan; sprinkle with salt and pepper. Bring to boil over medium-high heat. Cover pan and simmer until hearts are tender, about 35 minutes. Using slotted spoon, transfer hearts to plate. Cut hearts into 1/3-inch-thick slices. (Can be made 1 day ahead. Cover and chill.)

For dressing:
Whisk oil, vinegar, and lemon peel in small bowl to blend; whisk in capers. Season dressing with salt and pepper.

For potatoes:
Cook potatoes in large saucepan of boiling salted water until just tender, about 15 minutes. Drain potatoes; return to same pan. Add butter and oil; mash until smooth. Season potatoes with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)

For fish:
Sprinkle fish with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add artichoke slices to skillet. Sauté until heated through, about 5 minutes. Remove from heat. Using slotted spoon, arrange artichokes in center of each of 4 plates; reserve skillet. Spoon 3/4 of warm potatoes atop artichokes on each plate; tent with foil to keep warm.

Return reserved skillet with butter mixture to medium-high heat. Add fish and sauté until just opaque in center, about 4 minutes per side. Arrange fish atop potatoes on each plate. Spoon dressing over fish and serve.

Makes 4 servings.