Fish Dinner For Two


Some nights I don't have the energy to fuss in the kitchen, and then I turn to the simplest of meals to prepare. Like Fish Dinner For Two, with just a few ingredients, dinner comes together in minutes, but it seems like I fussed. All I do is take fish and cut it in cubes, season it and sear it and combine it with artichokes and tomatoes. I finish it off with drizzle pesto, and dinner is ready.


Ingredients for Fish Dinner For Two:


1 pound striped bass, cod, or other firm white fish

1 12 ounce package frozen artichoke hearts, defrosted

3/4 cup grape tomatoes

2 tablespoons pesto

4 tablespoons olive oil

kosher salt

black pepper


Time-Saving Tip: Feel free to use prepared pesto for this recipe.


Let's see what we need.


We're ready to cook.


Cut the fish into equal-sized pieces. I like to transfer them to a paper towel to make sure they are dry and sprinkle with salt and pepper; set aside.


Add 2 tablespoons of oil to a non-stick pan. Once hot, add the artichokes, tomatoes, and season with salt and pepper. Cook over high heat for a couple of minutes until some of the artichokes start to get brown marks. Transfer the vegetables to a plate.


Heat another 2 tablespoons of oil in the pan; once the pan is hot, add the fish. Sear on one side and then turn over and sear the other side.


Depending on the thickness of the fish, it may still need to cook. If so, combine it with the vegetables and place in a preheated 400-degree oven for 1-2 minutes trying not to overcook the fish. When cooled, drizzle with the pesto sauce.


It's ready! Fish Dinner For Two comes together so quickly in this one-pan meal. It's so flavorful and satisfying; all you need is a glass of wine for a perfect meal.


Enjoy!


Fish Dinner For Two:


  • 1 pound striped bass, cod, or other firm white fish

  • 1 12 ounce package frozen artichoke hearts, defrosted

  • 3/4 cup grape tomatoes

  • 2 tablespoons pesto

  • 4 tablespoons olive oil

  • kosher salt

  • black pepper

  • Cut the fish into equal-sized pieces. I like to transfer them to a paper towel to make sure they are dry and sprinkle with salt and pepper; set aside.

  • Add 2 tablespoons of oil to a non-stick pan. Once hot, add the artichokes, tomatoes, and season with salt and pepper. Cook over high heat for a couple of minutes until some of the artichokes start to get brown marks. Transfer the vegetables to a plate.

  • Heat another 2 tablespoons of oil in the pan; once the pan is hot, add the fish. Sear on one side and then turn over a d sear the other side.

  • Depending on the thickness of the fish, it may still need to cook. If so, combine it with the vegetables and place in a preheated 400-degree oven for 1-2 minutes trying not to overcook the fish. When cooled, drizzle with the pesto sauce.

  • Time-Saving Tip: Feel free to use prepared pesto for this recipe.


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