Castle Repair Cookbook
Castle Cookbook

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2 Tbsn Olive oil
3 cloves garlic, minced
3 anchovies, chopped
1 Tbsn drained capers
Two 10 oz packages frozen artichoke hearts, defrosted
¼ c freshly squeezed lemon juice
¼ c dry white Italian vermouth
2 c low sodium, fat free chicken broth
4 large flounder fillets (can substitute with other white fishes)
Salt and freshly ground pepper to taste
2 Tbsn finely chopped fresh Italian flat leaf parsely

In a large skillet with a lid, sauté the garlic in oil over medium-high heat until softened and fragrant. Add the anchovies and continue to sauté, stirring, until they’re melted. Add the capers and the artichoke hearts and sauté until heated through and sizzling, about 2 minutes.

Add the lemon juice and cook until it’s reduced by half. Add the vermouth and cook until the liquids are reduced again by half.

Add the broth, and bring to a boil.

Arrange the fish in the pan in a single layer, spooning some of the artichokes and broth over the top of each piece, and reduce the heat to medium. Cover and cook for 10 minutes, or until the fish is cooked through and flakes easily. Season to taste with salt and pepper.

Sprinkle with parsely and serve.


Serves 4-6




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