Bon Appetit/May 2004

Sea Bream with Artichokes and Caper Dressing
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
ARTICHOKES: 3-1/3 cups low-salt chicken broth 1 onion, sliced 1/4 cup dry white wine
2 tablespoons fresh lemon juice 3 fresh thyme sprigs 2 large garlic cloves, crushed
1 fresh rosemary sprig 4 whole artichokes DRESSING: 5 tablespoons olive oil
5 tablespoons balsamic vinegar 1 teaspoon grated lemon peel 2 tablespoons drained capers
POTATOES: 2 pounds russet potatoes, peeled, cut into 1-inch cubes 3 tablespoons butter 3 tablespoons extra-virgin olive oil
FISH: 4 5-6 ounce sea bream, striped bass, or whitefish fillets 3 tablespoons butter 3 tablespoons olive oil



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.
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.
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. Saute until heated through, about 5 minutes. Remove from heat. Using slotted spoon, arrange artichokes in center of each of 4 plates; reserve skillet. Spoon 1/4 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 saute until just opaque in center, about 4 minutes per side. Arrange fish atop potatoes on each plate. Spoon dressing over fish and serve.

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