Sautéed Fish with Artichokes, Black Olives and Parmesan

This recipe works well with any fish – firm or flaky, dark or light, I like Tilapia best. You could also add sun dried tomatoes to this recipe for an Italian flair. Pair it with a smooth white wine, like  Michael David Winery Chardonnay. 

Sautéed Fish with Artichokes, Black Olives and Parmesan


  • 4 6 – 8 ounce fish fillets
  • 2 tablespoons olive oil
  • salt and pepper
  • 3 tablespoons butter
  • 1 cup canned artichoke bottoms quartered
  • 2 tablespoons roasted red pepper from jar is fine, diced
  • 1/4 cup pitted Kalamata olives chopped
  • 3 tablespoons red onion finely minced
  • 2 garlic cloves minced
  • 1 tablespoon lemon juice
  • 1/3 cup shaved or shredded Parmesan cheese


  • Rub fish with olive oil and season with salt and pepper. Melt butter in large, oven-safe skillet over medium heat. Add fish and sauté on one side until lightly browned. Flip fish over and sauté 2 – 3 minutes more. Combine remaining ingredients except cheese in a bowl and spoon equally over fish. Put cheese over artichoke mixture and place skillet in a preheated 400 degree oven until cheese is melted. Serve immediately.

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