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[Obesity Discussion]

FISH WITH ARTICHOKE SAUCE

Servings: 4
Prep time: 0:12:00
Bake/Cook time: 0:15:00

Calories: 281
Fat: 15 grams
Protein: 26 grams
Carbohydrates: 10 grams
Fiber: 4 grams
Net Carbs: 6 grams
4 fish fillets such as snapper or sea bass (about 6 ounces
each)
4 tablespoons virgin olive oil, divided
1/2 small onion, sliced
1 package (10 ounces) frozen artichokes, thawed, or 1 jar
(12 ounces) artichoke hearts, rinsed, drained, and patted dry
2 small tomatoes, seeds removed, diced (about 1 cup)
1 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh chopped parsley
1. Sprinkle fish with salt and refrigerate until needed. Heat
2 tablespoons olive oil over medium heat in a large (12")
skillet with a lid. Add onions and artichokes; cook 8
minutes until onions are soft and translucent. Add
tomatoes, lemon juice, salt and pepper. Transfer to a
saucepan and keep warm.
2. Wipe out skillet and return to a medium-high flame. Add
remaining 2 tablespoons olive oil, and heat until very
hot. Add fillets in a single layer and cook 2-3 minutes
without shaking the pan, until golden on the bottom. Flip
fillets with a spatula. Top with artichoke mixture, reduce
heat to low, cover and cook 3-5 minutes more. Sprinkle
with parsley before serving.
Mediterranean flavors of olive oil, artichoke and tomato make
this simple dish a summer breeze at any time of year.

Atkins - Fish with Artichoke Sauce

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