Fish in Foil With Artichokes
Updated Oct. 12, 2023
- Total Time
- 1 hour 5 minutes
- Prep Time
- 40 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2lemons
- 4large artichokes
- 2tablespoons extra virgin olive oil
- ½cup chopped scallions
- 1tablespoons minced fresh ginger
- ½dry white wine
- 4fillets of sea bass, tilefish or salmon, about 6 ounces each
- Salt and freshly ground black pepper
- 2tablespoons minced fresh dill
Nutritional analysis per serving (4 servings)
399 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 11 grams dietary fiber; 4 grams sugars; 38 grams protein; 1140 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Squeeze the lemons into a bowl and add 2 cups of water.
- Step 2
Trim the artichokes down to the fleshy bottoms by slicing off the stem, pulling off all the leaves and cutting away the fuzzy choke. Trim the artichoke bottoms. Slice the bottoms vertically about ¼ inch thick and place in the bowl of lemon water.
- Step 3
Heat the oil in a heavy saucepan. Add the scallions and ginger and saute for a few minutes. Drain the artichokes, add them along with the wine. Cover and cook about 15 minutes, until the artichokes are tender.
- Step 4
reheat oven to 400 degrees.
- Step 5
Lightly oil four pieces of heavy duty foil large enough to hold the fish fillets. Place a fillet on each piece of foil, skin side down if there is skin on the fish. Scatter the artichoke and scallion mixture on top of each fillet, then season with salt and pepper. Top with the dill. Enclose the fish and vegetables in the foil, crimping it to seal. Place the packages on a baking sheet.
- Step 6
Place in the oven and bake 15 to 20 minutes. Serve in the packages.
Private Notes
Comments
The fish was very moist. I used frozen artichokes and 10 minutes in the pan everything was burned and all the wine was gone - even with a tight fitting lid. On my second try, 7 minutes was more than enough to cook them. Definitely don’t skimp on the salt and pepper. Just a fair dish. Try some others for sea bass before making this one.