Filetto di Pesce con Carciofi e Funghi

Chilean Sea Bass filets with artichokes and mushrooms

Serves 4

4 tablespoons olive oil

4 (6-8 oz) Chilean sea bass filets (can substitute halibut)

1 ½ teaspoon salt

½ teaspoon black pepper

8-10 fresh artichoke hearts cut into 1 inch pieces

or  2 (9 ounce) packages frozen artichoke hearts, thawed, leaf end trimmed and cut in half

4 ounces sliced shiitake mushrooms

2 leeks, white part only, thinly sliced

4 tablespoons chopped shallots

4 garlic cloves, thickly sliced

¼ teaspoon red pepper flakes

¾ cup white wine

3 tablespoons chopped fresh Italian parsley

¾ cup Chicken Stock

3 Roma tomatoes, peeled and diced

Directions: 

Preheat the oven to 450°.  Heat 1 tablespoon of the olive oil in a large saute pan set on medium-high until sizzling, about 2 minutes.

Season the fish filets with 1 teaspoon of the salt and ½ teaspoon of the pepper. 

Place the fish in the pan, reduce the heat to medium and cook for 2 minutes on each side. Until well browned. 

Transfer the filets to a plate and set aside. 

Add the remaining olive oil to the same pan and raise the heat to high. 

Cook the artichoke hearts, mushrooms, leeks, shallots, garlic and red pepper flakes for 3-4 minutes, until the vegetables begin to brown. 

Pour in the wine and cook for 1 minute to reduce by ½, stirring up any brown bits from the bottom of the pan.

Stir in the parsley, chicken stock and the remaining salt and pepper and cook for 2-3 minutes. 

Pour the vegetable mixture into a 9 x 13 inch baking dish and place the filets on top.

Finish cooking the fish in the preheated oven for 8-10 minutes.

Scatter the chopped tomatoes, if you wish, over the fish and serve immediately. 

Cook’s tip

If you would like more sauce, double the amount of chicken stock to 1 ½ cups.  To thicken it, combine ½ tablespoon each of butter and flour.  Stir the mixture, a bit at a time, into the sauce and simmer it over low heat for 2 minutes.