Tomato Crusted Snapper With Artichokes And Olives
Ingredients
- 10 sun-dried tomato halves (not packed in oil)
- 1/2 lemon
- 3 large artichokes
- 2 tablespoons olive oil
- 1 tablespoon minced shallots
- 1/2 teaspoon minced garlic
- 1 small fennel bulb—halved, cored and thinly sliced
- 1/4 cup finely chopped onion
- 1/4 cup dry white wine
- 3/4 cup chicken stock or canned low-sodium broth
- 2 tablespoons unsalted butter
- 12 Calamata olives, pitted and coarsely chopped
- 1/2 tablespoon finely chopped basil
- 1/4 teaspoon finely chopped thyme
- Salt and freshly ground pepper
- Four 7-ounce red snapper fillets, with skin
- 1 tablespoon canola oil
Instructions
Tomato-Crusted Snapper With Artichokes And Olives serves 8 original recipe by Food & Wine.
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