Sea bream fillets with savory artichokes
Ingredients
- 4 sea bream fillets (or red snapper or sea bass)
- 2 tbsp. extra virgin olive oil
- 3 tomatoes, quartered
- 400g/14oz artichokes (defrosted if frozen, drained if canned)
- 12 black Kalamata olives
- Salt
- Freshly ground pepper
- Mustard Rub:
- 2 tbsp. softened butter
- 1 tbsp. Dijon mustard
Directions
- 1. In a small bowl, whisk the mustard rub ingredients together.
- 2. In a non-stick frying pan, heat the olive oil over medium-high heat.
- 3. Add the tomato wedges, artichokes and olives.
- 4. Sautee for 2 to 3 minutes stirring very gently.
- 5. Rub the fish fillets with the mustard butter.
- 6. Add the fish to the pan and cook for about 4 to 5 minutes on each side.
- 7. Serve by placing the tomato, artichoke and olives first on each plate and the fish on top.
