Tagine of Petrale Sole with Artichoke, Olive, Yuzu
This fragrant dish is flavored with Italian parsley, thyme, garlic and yuzu (a Japanese citrus).
Fresh West Coast Petrale Sole
Rinse the filets then pat dry with paper towels. Season with salt and pepper.
Dredge in flour, shaking off excess.
Sauté in olive oil until lightly browned, then flip and lightly brown the other side.
Add chopped garlic, thyme, and parsley, a sliced yuzu (sans seeds) and 1/3 c. dry white wine.
Bring to a boil, then lower the heat.
Add artichokes and small Mediterranean-style olives. Cover and simmer for 5 minutes.
These marinated baby artichokes are from the Whole Foods olive bar. They are delicious!
The word “tagine” refers to the vessel as well as the meal cooked in the vessel.
A tagine is great for gently cooking food in a small amount of liquid, concentrating the flavors, while the conical shape of the tagine lid traps the moisture and aromas .
Drizzle olive oil and pan juices over the fish. Serve with crusty whole wheat bread to mop up the sauce.