This elegant yet simple dish highlights the delicate flavor of fresh red snapper paired with the earthy sweetness of baby artichokes. The fillets are lightly coated in cornstarch to create a subtle, golden crust while keeping the inside moist and flaky. Jarred artichokes provide a convenient, tender texture that complements the fish without overpowering it. Finished with a generous drizzle of extra-virgin olive oil, this recipe captures the essence of Mediterranean coastal cooking. It&# 226;ÂÂs perfect for a quick weeknight dinner or a light lunch. The combination of lean protein and heart-healthy fats makes it a satisfying choice that feels indulgent yet wholesome. Serve with crusty bread to soak up the flavorful olive oil residue in the pan.
Chapter 8: Seafood, The Complete Mediterranean Cookbook
Description
This elegant yet simple dish highlights the delicate flavor of fresh red snapper paired with the earthy sweetness of baby artichokes. The fillets are lightly coated in cornstarch to create a subtle, golden crust while keeping the inside moist and flaky. Jarred artichokes provide a convenient, tender texture that complements the fish without overpowering it. Finished with a generous drizzle of extra-virgin olive oil, this recipe captures the essence of Mediterranean coastal cooking. It&# 226;ÂÂs perfect for a quick weeknight dinner or a light lunch. The combination of lean protein and heart-healthy fats makes it a satisfying choice that feels indulgent yet wholesome. Serve with crusty bread to soak up the flavorful olive oil residue in the pan.Ingredients
Directions
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Pat the red snapper fillets dry with paper towels to ensure a good sear.
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Place the cornstarch on a shallow plate and lightly dust both sides of the fish fillets, shaking off any excess.
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Heat 3/4 cup of extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
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Carefully place the snapper fillets in the hot oil and cook for 3-4 minutes on the first side until golden brown.
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Flip the fish and add the quartered artichokes to the pan, cooking for another 3-4 minutes until the fish is opaque and cooked through.
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Transfer the fish and artichokes to serving plates, drizzling with any remaining oil from the pan.
Nutrition Facts
- Amount Per Serving
- Calories 431.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 49.0mg3%
- Total Carbohydrate 109.5g37%
- Dietary Fiber 3.2g13%
- Sugars 100.2g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
