Sea Bream with Artichokes and Caper Dressing Recipe

Looking for an easy Sea Bream with Artichokes and Caper Dressing recipe? Learn how to make Sea Bream with Artichokes and Caper Dressing using healthy ingredients.


Submitted by sailingchef

Makes 4 servings



Fancy but delicious! You can get away with canned artichoke hearts. Garnish with a few asparagus tips and capers.

Recipe Ingredients for Sea Bream with Artichokes and Caper Dressing

3 1/3 cups low-salt chicken broth
1 onion, sliced
3/4 cup white wine
2 tablespoons fresh lemon juice
6 g thyme (3 fresh thyme sprigs)
2 cloves garlic, crushed
2 g fresh rosemary (1 sprig)
4 artichokes
5 tablespoons olive oil
5 tablespoons balsamic vinegar
1 teaspoon grated lemon peel
2 tablespoons capers, drained
2 pounds russet potatoes, peeled, cut into 1-inch cubes
3 tablespoons butter
3 tablespoons extra-virgin olive oil
24 ounce fish fillets (sea bream, striped bass, halibut)
3 tablespoons butter
3 tablespoons olive oil

Recipe Directions for Sea Bream with Artichokes and Caper Dressing

  1. 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.)

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

  3. 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.)

  4. 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.

  5. 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.

Categories

Fish, Potatoes, Vegetables, Main Dish, Mediterranean

Nutrition Facts
Serving Size 924.4g
Amount Per Serving
Calories
1180
Calories from Fat
685
% Daily Value*
Total Fat
76.1g
117%
Saturated Fat
21.1g
105%
Trans Fat
0.0g
Cholesterol
104mg
35%
Sodium
1377mg
57%
Potassium
2206mg
63%
Total Carbohydrates
89.1g
30%
Dietary Fiber
16.5g
66%
Sugars
6.1g
Protein
35.8g
Vitamin A 14% Vitamin C 119%
Calcium 18% Iron 52%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in sugar
  •   Bad points
  • Contains alcohol
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