Redfish with Artichoke-Paprika Vegetable

Ingredients

• 12 small artichokes
• 2 red bell peppers
• 2 yellow bell peppers
• 2 onions
• 2 Garlic cloves
• 3 tbsp olive oil
• 8 redfish fillets (about 700 g)
• Salt
• ground pepper
• fresh oregano for garnish

Instructions

1. 1.

   Clean the artichokes: cut off the top third, remove outer tough leaves, trim stems and lower hard base, discard any stringy parts. Squeeze lemon juice over them to prevent browning, then simmer in salted water for about 8 minutes. Drain well. Cut bell peppers in half, clean, and chop into bite-sized pieces. Peel onions and slice into wedges. Slice garlic cloves thinly. In a large pan with 3 tbsp olive oil (not too hot), sauté all vegetables for 4-5 minutes while stirring occasionally. Season with salt and pepper.

2. 2.

   Pat the redfish fillets dry and season with salt and pepper. In the remaining oil, cook fillets skin-side down in a non-stick skillet for about 3 minutes until golden brown. Flip, remove from heat, and let rest to finish cooking.

3. 3.

   Plate the vegetables and place the cooked fish on top. Sprinkle fresh oregano before serving.