📝 About This Recipe
This elegant 'Secondi di Pesce' celebrates the delicate, buttery texture of John Dory (San Pietro), a prized Mediterranean fish known for its legendary 'thumbprint' markings. Paired with tender, violet-hued artichokes and a bright lemon-parsley infusion, this dish captures the essence of coastal Italian fine dining. It is a sophisticated yet soulful preparation where the earthy sweetness of the vegetables perfectly complements the clean, oceanic flavor of the fish.
🥗 Ingredients
The Fish
- 4 pieces John Dory (San Pietro) Fillets (about 150g each, skin-on and scaled)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Unsalted Butter (for basting)
- 1 pinch Sea Salt and White Pepper (to taste)
The Artichokes
- 6-8 pieces Baby Artichokes (trimmed and cleaned)
- 2 pieces Lemon (one for acidulated water, one for juice)
- 2 pieces Garlic Cloves (lightly smashed)
- 1/2 cup Dry White Wine (Vermentino or Pinot Grigio) (divided)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 cup Vegetable or Fish Stock (low sodium)
The Finishing Sauce
- 2 tablespoons Cold Unsalted Butter (cubed)
- 1 tablespoon Capers (rinsed and drained)
- 1 tablespoon Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Prepare a bowl of 'acidulated water' by filling a large bowl with cold water and the juice of one lemon. This prevents the artichokes from oxidizing and turning brown.
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2
Trim the artichokes by removing the tough outer leaves until you reach the pale yellow-green inner leaves. Cut off the top 1/3 of the artichoke, peel the stem, and slice them into quarters or sixths. Immediately submerge them in the lemon water.
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3
In a wide skillet, heat 2 tablespoons of olive oil over medium heat. Add the smashed garlic cloves and cook for 1-2 minutes until fragrant but not browned.
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4
Drain the artichokes and pat them dry. Add them to the skillet, seasoning with salt and pepper. Sauté for 4-5 minutes until they begin to develop golden edges.
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5
Deglaze the skillet with half of the white wine (1/4 cup). Allow the alcohol to evaporate for 1 minute, then add the stock. Cover and simmer for 8-10 minutes until the artichokes are tender when pierced with a knife.
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6
While the artichokes cook, prepare the fish. Pat the John Dory fillets extremely dry with paper towels. Season the skin side with sea salt.
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7
Heat a separate non-stick or stainless steel pan over medium-high heat with a thin film of olive oil. Once shimmering, place the fillets in the pan, skin-side down.
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8
Press the fish down gently with a spatula for the first 30 seconds to ensure even contact and crispy skin. Cook for 3-4 minutes on the skin side until the edges look opaque.
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9
Flip the fillets carefully. Add 1 tablespoon of butter to the pan. Once melted, tilt the pan and baste the fish with the foaming butter for 1 minute. Remove the fish to a warm plate to rest.
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10
Return to the artichoke skillet. Remove the lid and increase the heat to reduce the remaining liquid by half. Stir in the remaining white wine and the capers.
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11
Turn the heat to low and whisk in the cold cubed butter one piece at a time to create a glossy emulsion. Stir in the chopped parsley and a squeeze of fresh lemon juice.
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12
To serve, place a generous portion of the braised artichokes in the center of four warmed plates. Spoon the white wine and caper emulsion around the base.
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13
Top the artichokes with a John Dory fillet, skin-side up to maintain its crispness. Garnish with fresh chives and a final drizzle of extra virgin olive oil.
💡 Chef's Tips
Always pat the fish skin bone-dry; moisture is the enemy of a crispy crust. If John Dory is unavailable, Flounder or Turbot are excellent authentic Italian substitutes. Don't discard the artichoke stems; once peeled, they are the most flavorful and tender part. When making the emulsion, ensure the butter is very cold to prevent the sauce from breaking. Use a high-quality Vermentino for both the cooking and the drinking to ensure flavor harmony.
🍽️ Serving Suggestions
Pair with a chilled glass of Vermentino di Gallura or a crisp Gavi di Gavi. Serve alongside a side of 'Patate Prezzemolate' (boiled potatoes with parsley and olive oil). A simple arugula salad with shaved Parmigiano-Reggiano provides a peppery contrast. Follow the meal with a light lemon sorbet to cleanse the palate. Fresh crusty ciabatta is essential for 'fare la scarpetta' (sopping up the delicious sauce).