Sea Bream with Swiss Chard & Artichokes
1 lemon, halved
2 globe artichokes, outer leaves peeled
4 tbsp unsalted
7 oz | 3 cups Swiss chard, roughly chopped
2-1/2 oz | 1/3 cup vegetable broth
4 sea bream fillets (or other flaky white fish)
1 tbsp olive oil
5 tbsp Madeira or port wine
1/2 cup golden raisins
freshly ground black pepper
Squeeze the lemon into a large bowl of cold water.
Use a sharp paring knife to remove any tough leaves and stem from the artichokes. Remove the prickly chokes with a spoon or knife.
Once you have pared down the artichokes to their fleshy hearts, trim the stems. Place in the lemon water to prevent browning.
Bring a large saucepan of salted water to a rapid simmer. Drop the artichokes into the water and cook until tender to the tip of a knife, about 10-15 minutes.
Drain and refresh in a bowl of ice water. Drain again, pat dry with paper towels, and cut into large chunks.
Melt 1 tbsp butter in a sauté pan set over a medium heat. Add the chard, artichoke and broth, cooking until the chard has wilted. Remove to a plate and set aside, covered.
Wipe the pan clean. Season the bream with salt and pepper. Melt 2 tbsp butter in the pan with the olive oil.
Once the butter stops foaming, place the bream fillets in the pan, skin side facing down. Let cook undisturbed until the flesh is just opaque.
Carefully turn and cook for a further 1-2 minutes. Transfer the fish to a plate and cover to keep warm.
Return the pan to medium heat, deglazing with the Madeira or port and a splash of water. Let it bubble and reduce a little before stirring in the raisins.
Stir in the remaining 1 tbsp butter until melted. Season the pan sauce with a little salt and pepper.
Arrange the chard, artichoke and bream on plates. Spoon over the sauce before serving.
Tags: fish, bream, bass, entree (1)
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