White Fish With Braised Artichokes & Peas

By: The Food Hunter

Recently I've been trying to incorporate more fish recipes into my meal plans. Finding recipes that are a step above the basic baked, broiled or fried fish is sometimes a challenge. A few weeks ago I discovered a tasty dish by Jamie Oliver that I recreated below.

The recipe combines your favorite white, flaky fish with braised artichokes & peas. It is relatively easy to make and perfect to win-over finicky dinner guests. I say you can't ever go wrong when you start with a base of shallots and bacon.

White Fish With Braised Artichokes & Peas
 (recipe adapted from Jamie Oliver)

2 small shallots, (keep whole)
a few sprigs of fresh thyme
6-8 frozen artichoke hearts
1/4 lb bacon
splash red wine vinegar
1/2 cup organic bone broth
1cup frozen peas
2 (4oz) white fish fillets, (I used haddock)
extra virgin olive oil

Heat olive oil in a shallow pan. Add shallots and thyme sprigs and cook very gently, covered, for 10 minutes, or until soft but not colored.

Boil frozen artichoke hearts according to package, drain and set aside.

Slice the bacon into small strips. Add the artichokes and bacon to the pan and sweat gently for 5 minutes, until the fat runs from the bacon. Add a splash of red wine vinegar and the bone broth. Cook about 10 minutes.

Add peas; there should still be liquid in the bottom of the pan, if not you can add a splash of water. Cook for 6 minutes. Remove pan from heat and set aside, covered, while you cook the fish.

Heat a little olive oil in a non-stick pan. Season the fish fillets and cook over a medium-high heat for 3 minutes. Flip and cook for another 1 to 3 minutes, depending on the thickness of the fillet, until just cooked through.

Drizzle extra virgin olive oil over the vegetables and serve with fish.