PESCE (FISH) WITH ARTICHOKE HEARTS

I discovered this amazing dish at a popular fish restaurant in Rome (I had to make the dinner reservation two months in advance). The artichokes eaten in Italy were fresh, but I used frozen ones at home and they worked out nicely.

            4 fish fillets, such as scrod, cod, or halibut
            Salt and pepper to taste
            Soy flour for dusting
            4 tablespoons Colavita Extra Virgin Olive Oil
            ½ cup white wine
            9 ounces frozen artichoke hearts or 14 ounces canned
            2 tablespoons butter
            ¼ teaspoon white pepper
            ¼ teaspoon dried sage or ¼ teaspoon of chopped fresh sage
            1 tablespoon fresh Italian parsley, chopped
                  plus 4 sprigs for garnish

Serves 4.

Season the fillets with salt and pepper. Dust lightly with the soy flour. In a large skillet, heat 4 tablespoons of Colavita Extra Virgin Olive Oil over moderately high heat and add the fillets. Gently brown the fillets on both sides. Transfer to a warmed platter, keep warm while you make the artichoke sauce.

In the same skillet, deglaze with the wine, scraping up any bits; add artichoke hearts, butter, white pepper, sage, and salt as needed. Reduce slightly and add parsley. Pour sauce over the fish and serve garnished with the parsley sprigs.