Locus Fish With Jerusalem Artichokes Recipe

Locus Fish With Jerusalem Artichokes Recipe

Ingredients:

4 pcs of locus fish fillets (or white firm-flesh fish)
1 lb of artichokes (Jerusalem); peeled and sliced thinly
2 Tbsps of olive oil
1 tsp of rosemary (fresh); chopped
1/4 c of wine (white)
Juice (from 1 pc of lemon)
1-1/2 c of cream (heavy)
Salt & Pepper

Instructions:

Place oil and butter on a skillet. Fry fillets for 3 mins per side then set on the side, keeping them warm. Using same skillet, add wine, juice, artichokes, rosemary, salt, pepper, and cream.

Cook for 60-90 mins or till the artichokes become soft and sauce has reduced into half. Transfer warm fillets on a serving platter. Pour artichoke sauce above the warm fillets; garnish fresh sprigs of rosemary. Serve at once.

Serves 4

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