Posted by: jiminmontana | January 1, 2010

Fish with Artichoke Hearts and Parmesan Cheese

Trout is good, but sole, halibut fillets (fresh only), and flounder are perfect, actually. People who HATE fish love this anyway.  Let’s face it, most fish in America is not prepared as best it could be.  This recipe can stand up to any fish, but I just prefer the lighter fish.

Make and cook the artichoke and parmesan cheese dip.  When it has been in the oven for 15 minutes, start the fish. 

Prepare the trout in an iron skillet just as shown in the movie Julie and Julia – this link has the original recipes.  It’s as follows:

In a large nonstick frying pan or iron skillet, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of salt and pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan and use a fork to remove any bones from the pieces. 

When the dip is at 30 minutes in the oven, add the right amount of cooked dip on top of the fish and broil for 3 minutes.  Garnish with a shake of paprika and a sprig of fresh parsley.  Goods side choices need to be low fat veggies, crisp.


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