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Creamy Artichoke and Asparagus Seafood Gratin
Recipes
Creamy Artichoke and Asparagus Seafood Gratin
2 servings
30 minutes total

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

    1. 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.
    2. 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.
    3. 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.
    Always check fish for bones and cook to an internal temperature of 145°F.

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%