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26 July 2014

Fish and Artichokes with White Wine

When I am at the fish shop and the place is empty, I always use that opportunity to question the fishmonger. How to keep the clams a day before cooking, what kind of fish is best for a certain type of cooking, do I keep the scales or not, or to give me advice on how to cook new kinds of seafood that I would like to try. The other day, I got some orata or gilt-head bream. There were no sole for the kids and gilt-head bream is my usual second choice to buy. I got 3 medium ones for dinner.

There are a lot of ways to cook whole fish like gilt-head bream but usually, I just drizzle it with extra virgin olive oil, put some tomatoes and whatever vegetables I can find in the refrigerator then slide it in the oven. Voila! That's dinner. That's when I am running out of time and I don't have the time to sit down and think what to do with the fish. 

There are times though when I have the time to think and spend more time in front of the stove. When it is artichoke season, this is absolutely great to cook. Truth be told, I am not an avid cleaner of artichokes. I love eating them (too much even!) but it stops there. These lemon and wine flavored artichokes pair perfectly well with the fish that was also cooked with wine.

You will find this Fish and Artichokes with White Wine recipe at Skinny Ms., a site where I create healthy recipes. Skinny Ms. is dedicated to the ones who would like to have a change of lifestyle to a healthier one and it provides tips and recipes on how to follow this road. It's Saturday today, another weekend! I hope you enjoy it!

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