Ingredients
2tbspunsalted butter
¼cupextra-virgin olive oil
1smallwhite onion
1boxfrozen artichoke hearts
¼lb.shiitake mushrooms
2carrots
2clovesgarlic
1canchickpeas
1cupchicken stock,or low-sodium broth
salt and freshly ground pepper,to taste
2tbspflat-leaf parsley
2tbspchives
4cod fillets,skinless
lemon wedges,for serving
Preparation
In a large, deep skillet, melt the butter in 2 tablespoons of olive oil. Add the onion, artichoke hearts, shiitake caps, carrots, and garlic and cook over moderately high heat for about 7 minutes, stirring occasionally, until lightly browned.
Add the chickpeas and stock, season with salt and pepper, and bring to a boil. Simmer over low heat for 5 minutes until the vegetables are tender and the liquid is nearly evaporated. Stir in the parsley and chives and keep warm.
In a large nonstick skillet, heat the remaining olive oil until almost smoking. Season the cod fillets with salt and pepper, add to the skillet, and cook for about 6 minutes over high heat until well browned on the bottom.
Carefully flip the fillets and cook for about 3 minutes longer until they’re white throughout.
Spoon the vegetables into shallow bowls and top with the seared cod fillets.
Serve with lemon wedges. Enjoy!
