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White Fish in Bianco alla Artichoke Hearts
A country-style Italian white fish braised in bianco with eggplant and artichoke hearts, served over creamy risotto rice. Letting the fish simmer gently rather than at a rolling boil is what keeps the delicate fillets flaky and intact instead of breaking apart in the pan.
Ingredients
Instructions
Season the white fish fillets and bake them over medium-high heat until well browned, about 6 minutes.
Add the eggplant and artichoke hearts, cooking until softened, about 5 minutes.
Stir in the fresh basil, pecorino romano, chili flakes and balsamic vinegar for 3 minutes.
Cook the risotto rice separately, stirring in warm stock until creamy.
Let the fish simmer gently for about 9 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the risotto rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
