Recipes
Shopping list
Ingredients
- 3 cloves garlic
- ⅛ bunch fresh Italian parsley
- 6 oz marinated artichoke hearts
- 1 lemon
- 2 tablespoons unsalted butter, divided
- ½ cup panko bread crumbs
- 1 tablespoon flour
- ¼ cup dry white wine (or chicken stock)
- ½ cup heavy whipping cream
- 1 teaspoon Greek seasoning, divided
- 2 (6 oz) white fish fillets (such as cod, haddock, or tilapia; about 12 oz)
- 4 oz fresh asparagus tips
Steps
- Preheat oven to 400°F. Slice garlic thinly; chop parsley coarsely (2 tablespoons). Drain artichokes; juice one-half lemon (1 tablespoon) and cut remaining half into wedges. Melt 1 tablespoon butter and toss with panko and parsley.
- Preheat medium, nonstick sauté pan on medium 2–3 minutes. Add remaining 1 tablespoon butter and garlic; cook 2–3 minutes, stirring occasionally, or until garlic is softened and fragrant. Stir in flour and cook 1 minute, stirring often. Add wine, cream, ½ teaspoon seasoning, and lemon juice; cook 2–3 minutes or until sauce has thickened.
- Pour cream mixture into 9-inch-square baking dish. Nestle fish, asparagus, and artichokes into cream mixture. Sprinkle with remaining ½ teaspoon seasoning and top with pank mixture. Bake 10–12 minutes until topping is browned and fish is opaque and flakes easily. Serve with lemon wedges.
Amount per ½ recipe serving: Calories 640, Total Fat 43g, Sat Fat 22g, Trans Fat 1g, Chol 165mg, Sodium 800mg, Total Carb 24g, Fiber 2g, Sugars 5g, Protein 33g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 15%