Author Notes
Something that was simply thrown together for dinner one night made with things I already had on hand! —Rosie Arthur
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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
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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.
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Add blanched asparagus and salt and pepper to taste and cook for one minute.
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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.
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Cook for three minutes and add one tablespoon of butter to the pan and flip the fish over.
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Add the other half of lemon juice on the cooked side of the fish and finish cooking for roughly five to six minutes.
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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.
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