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+ servings

Braised Fish with Artichoke Hearts and Peppers

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Servings 6 servings


  • 1 onion sliced thin
  • 3 tablespoons olive oil
  • 1 medium red bell pepper deribbed, seeded and cut into strips
  • 1 14-oz. can artichoke hearts quartered (liquid reserved)
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup dry white wine or use low sodium chicken broth or vegetable broth
  • 6 firm white fish fillets fresh or frozen
  • Salt and pepper to taste
  • 1 tablespoon whole wheat flour


  • In a large skillet over medium heat, sauté onions in oil till onions are translucent.
  • Add bell pepper to skillet and continue to cook about another 3 minutes.
  • Drain the artichokes, being careful to reserve the liquid.
  • Add artichokes to skillet along with the paprika, thyme and parsley. Stir.
  • Add wine or broth and 1/2 cup of the artichoke liquid to the skillet.
  • Lay fish fillets on top of vegetables. Salt and pepper to taste.
  • Reduce heat, cover and let cook for 7-10 minutes or until fish flakes easily when tested with a fork.
  • With a large slotted spoon, carefully remove fish and vegetables from pan to a serving dish.
  • Raise heat to medium high. Whisk in flour to pan juices and stir constantly till sauce is thick and smooth. Pour sauce over fish and veggies. Serve.
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