- Ingredients: 2 Artichokes without stem, 3 tbsp. tablespoon of olive oil, 2 cloves of garlic, finely chopped, Zest and juice of one lemon, Salt and black pepper.
For the cod: 4 fresh cod fillets, 2 tablespoons of olive oil, 2 cloves of garlic, finely chopped, Salt and black pepper, 2 glasses of white wine, One lemon’s juice, 1 tablespoon butter, 1 tablespoon finely chopped parsley. - Preparation: For the roasted artichokes, mix the olive oil with the garlic, the zest and the lemon juice. Salt pepper. Cut the artichokes in two, place them on a tray and bathe them with the previous mixture. Bake for 40 minutes at 180oC. Remove from the oven and reserve. Sauté the garlic in a hot skillet with olive oil. When browned, add the cod loins and seal them on both sides. Add half a cup of wine, cover and cook for five more minutes or until the fish is well cooked. Remove it and reserve. Pour remaining wine, lemon juice and butter into pan, continue cooking over medium heat until sauce boils. Finally, season with parsley, salt and pepper. Plate the loins, bathe them with the sauce and serve with the roasted artichokes.
