Chilean Sea Bass Fillets with Artichokes and Mushrooms

Filetto Di Pesce Con Carcoifi E Funghi

Cooking With Nick Stellino
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Ingredients:

4 tablespoons olive oil
4 (6 to 8 ounce) Chilean sea bass fillets
1 1/2 teaspoons salt
1/2 teaspoon + 1/8 teaspoon black pepper
8-10 fresh artichoke hearts (see page 14 for cleaning instructions), cut into 1-inch pieces or 2 (9 ounce) packages frozen artichoke hearts, thawed, leaf end trimmed and cut in half
4 ounces sliced shitake mushrooms
2 leeks, white part onlu, thinly sliced
4 tablespoons chopped shallots
4 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
3/4 cup white wine
3 tablespoons chopped fresh Italian parsley
3/4 cup Chicken Stock (see page 228)
3 Roma tomatoes, peeled and diced (optional)
Serves 4
Printable Version
Preheat the oven to 450 F. Heat 1 tablespoon of the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Seanson the fish fillets with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Place the fish in the pan, reduce the heat to medium and cook for 2 minutes on each side, until well browned. Transfer the fillets to a plate and set aside.
Add the remaining olive oil to the same pan and raise the heat to high. Cook the artichoke hearts, mushrooms, leeks, shallots, garlic and red pepper flakes for 3-4 minutes, until the vegetables begin to brown. Pour in the wine and cook for 1 minutes to reduce by 1/2, stirring up any brown bits from the bottom of the pan. Stir in the parsley, chicken stock and the remaining salt and pepper and cook for 2-3 minutes.
Pour the vegetables mixture into a 9 x 13-inch baking dish and place the fillets on top. Finish cooking the fish in the preheated oven for 8-10 minutes. Scatter the chopped tomatoes, if you wish, over the fish and serve immediately.
Chef's Tip:
If you would like more sauce, double the amount of chicken stock to 1 1/2 cups. To thicken it, combine 1/2 tablespoon each of butter and flour. Stir the mixture, a bit at a time, into the sauce and simmer it over low heat for 2 minutes.
©2013 Nick Stellino Productions