Tagine of Petrale Sole, Artichoke and Olive

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.

9 thoughts on “Tagine of Petrale Sole, Artichoke and Olive”

  1. Okay – I’ve NEVER cooked in a tagine before…but this looks good – something I think I need to consider. I didn’t understand the purpose before – but if you say it concentrates flavors and you only need a small amount of liquid – then I’m all in!

  2. I can’t tell you how good that looks! and the artichokes and olives just puts a happy smile on my face! I only buy my olives from the bar at Whole Foods, there is such a difference in flavor, my favorite is the spicy Greek mix!

  3. Congratulations on your new digs, wonderful! 🙂

    I have been so busy, I missed your move, but now I am here and will return asap to explore your fantastic new home! Congratulations and my very best wishes for a great future,
    Merisi

    P.S.:
    I applied to go back to school and got accepted.
    Starting March it will be study study study. 😉

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