Imagine a dish that transports you straight to the sun-drenched coastlines of Italy, where fresh seafood meets vibrant Mediterranean flavors. Merluzzo al Limone in Salsa di Carciofi is not just a recipe—it's a culinary journey that combines the delicate sweetness of cod with the tangy brightness of lemon and the earthy richness of artichokes. This elegant yet simple dish promises to elevate your home cooking from ordinary to extraordinary, delivering restaurant-quality flavors in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cod fillets
- 2 lemons, juiced
- 1 cup artichoke hearts, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the cod fillets by patting them dry with paper towels and seasoning both sides with salt and freshly ground black pepper.
- Finely chop the artichoke hearts into small, uniform pieces, ensuring they are well-drained if using canned or jarred artichokes.
- Heat olive oil in a large non-stick skillet over medium-high heat, ensuring the pan is evenly heated before adding the fish.
- Carefully place the cod fillets in the hot skillet, cooking for approximately 3-4 minutes on each side until they turn golden brown and become flaky.
- Remove the cod fillets from the skillet and set them aside on a warm plate, covering loosely with aluminum foil to keep them warm.
- In the same skillet, add the chopped artichoke hearts and sauté for 2-3 minutes, allowing them to develop a light golden color and release their flavors.
- Squeeze fresh lemon juice over the artichokes, stirring gently to incorporate the citrus flavor and create a light sauce.
- Return the cod fillets to the skillet, spooning the artichoke and lemon sauce over the fish to reheat and infuse the flavors.
- Plate the cod fillets, ensuring each serving is generously topped with the artichoke and lemon sauce.
- Garnish with additional fresh lemon wedges and optional chopped parsley for added freshness and presentation.
Tips
- Always pat your cod fillets completely dry before cooking to ensure a perfect golden-brown sear.
- Use fresh, high-quality artichoke hearts for the most authentic flavor.
- Cook the fish on medium-high heat to achieve that beautiful caramelization without overcooking.
- Fresh lemon juice is crucial—avoid bottled juice for the best taste.
- Let the cod rest for a minute after cooking to retain its moisture and flakiness.
- If possible, use a non-stick skillet to prevent the delicate fish from sticking.
- Don't overcrowd the pan when cooking the fillets to ensure even cooking.
Nutrition Facts
Calories: 181kcal
Carbohydrates: 7g
Protein: 21g
Fat: 8g
Saturated Fat: g
Cholesterol: 60mg
