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Add a photoThe shrimp in the sauce did it for me... the champagne may have had something to do with that.
Ingredients
- 1 scrod filet
- lemon juice
- 1/2 medium yellow onion, minced
- 1 garlic clove, minced
- 6 shrimp, shell on
- 1 small can whole tomatoes - or 5 whole canned tomatoes, chopped with 1/4 cup tomato juice
- 1 small jar artichokes in oil, cut into pieces
- champagne
- oregano
- salt/pepper
Directions
- Marinate fish: season fish with sea salt and pepper on both sides
- drizzle with lemon juice, cover with plastic and return to the fridge for 30 minutes or so.
- Preheat oven to 325º
- Sauce: In a hot pan with olive oil, add onion and garlic, stir occasionally until onion is lightly browned
- Add shrimp and cook for a bout 3 minutes, then flip and cook another 3 minutes.
- Add tomatoes and juice
- Add artichokes, a few shakes of dried oregano and salt and pepper to taste
- Bring to a boil and turn heat down to low and simmer 20 minutes covered
- In a separate pan, heat a drizzle of olive oil and add fish when hot
- Pan fry for just a few minutes per side, remove from the heat.
- Uncover the sauce, add the fish in pieces to the sauce
- Add 1/2 cup champagne, loosely stir and bake in the oven for 10 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 2 servings | |
| Calories 92 | |
| Calories from Fat 12 | 13% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 186mg | 8% |
| Potassium 381mg | 11% |
| Total Carbs 10.21g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.77g | 3% |
| Protein 8.17g | 13% |
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