The Love Chef


Seafood Recipes


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.

Per Serving:
Calories 329 Protein 26.5 grams Carbohydrate 5.4 grams
Fiber 2.6 grams Fat 20.5 grams Net Carbs 2.8 grams

“The Love Chef” (Francis Anthony) is the author of several cookbooks and appears on local and national TV. You can find his cookbooks at and/or visit his website “Cooking With Love” and “The Love Chef” are registered trademarks.


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