White Fish with Olives and Artichokes
Download the White Fish with Olives and Artichokes Recipe Here
Looking for a decadent, delicious, brain-healthy meal that comes together in under 30 minutes? This is it.
Buttery white fish, briny olives, bright lemon, and fresh herbs come together in a way that feels elevated but effortless. And the real star? Tender, nutty artichoke hearts that tie everything together.
I love serving this with a simple leafy green salad and a side of spaghetti—it’s one of those meals that feels special, but couldn’t be easier.
Serves 4
PREP TIME: 10 minutes
Cook time: 20 minutes
MIND Points: 1 ov, 1 EVOO, 1 Fsh
INGREDIENTS:
4 (6 ounce) Chillean sea bass or white fish of choice
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon plus ⅓ cup extra virign olive oil
1 cup pitted green olives
1 (12 ounce) jar marinated artichoke hearts, drained
4 garlic cloves, sliced
1 lemon, quartered
2 thyme sprigs
1 rosemary sprig
4 ounces light feta cheese, crumbled (optional)
Pinch crushed red pepper (optional)
Suggested pairing:
Serve with spaghetti and a light leafy green salad
Directions:
Pat the fish dry with a paper towel. Season both sides with the salt and pepper.
Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add the fish and cook until golden on both sides but not quite cooked through, 3-7 minutes per side depending on thickness and type of fish.
Turn the heat down to medium and add the olives, artichoke hearts, and garlic. Stir to incorporate around the fish.
Add the remaining ⅓ cup EVOO, lemon quarters, and herb sprigs. Using tongs, gently press the lemon and herbs into the pan to add flavor.
Turn the heat down to medium low, partially cover the pan, and cook for 5 to 7 minutes, until the fish gently flakes when pressed in the center with a fork.
You can remove the herb sprigs or use them as a garnish on the plate.
Carefully transfer the fish to a serving platter or individual plates. Spoon the artichoke and olive mixture around the fish. Drizzle any remaining sauce over the fish. Garnish with feta cheese and crushed red pepper flakes, if desired.