Author Notes: Something that was simply thrown together for dinner one night made with things I already had on hand! —Rosie Arthur
Serves: 2
Ingredients
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0.5
bunches Aspragus cut on the diagonal
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2
Medium Tilapia Filets
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1
Vine Ripe Tomatoe diced
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1
Medium Yellow Onion thinly sliced
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17.5
ounces Jar of Marinated Artichoke Hearts Quartered
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3
Garlic Cloves Minced
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3/4
cup Freshly Chopped Parsley
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1
Lemon
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1
tablespoon Capers
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2
tablespoons Olive Oil
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2
tablespoons Butter
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1
tablespoon Heavy Cream
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Salt and Pepper to taste
Directions
- Over medium heat in a medium sized skillet add one tablespoon of olive oil and one tablespoon of butter and saute onion and garlic for three minutes or until onions are translucent.
- Add blanched asparagus and salt and pepper to taste and cook for one minute.
- Add the jar of artichoke hearts including the juice and 2 tablespoons of parsley. Let the mixture cook for about five minutes or until about half of the liquid has reduced. Then transfer out of pan into a separate bowl, cover and set aside.
- Cook for three minutes and add one tablespoon of butter to the pan and flip the fish over.
- Add the other half of lemon juice on the cooked side of the fish and finish cooking for roughly five to six minutes.
- After fish is cooked turn flame on low and add tomato, capers and remaining parsley. Also add the heavy cream and stir. Add salt and pepper to taste.