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
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.