Fillets Of Cod Piccata With Artichokes Hearts And Green Olives

• 4 cod fillets large
• salt
• pepper
• all purpose flour
• 3 tablespoons unsalted butter
• 1/4 cup dry white wine
• 1 teaspoon minced garlic
• 1/2 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon capers drained
• 2 tablespoons unsalted butter
• 1/2 cup marinated artichoke hearts
• 1/4 cup green olives marinated, chopped
• 2 fresh tomatoes diced
• fresh parsley Chopped

1. Season the cod fillets with salt and pepper, then dust with flour.
2. In a skillet add 2 tablespoons of unsalted butter and heat over medium-high.
3. Saute the cod fillets 2-3 minutes on one side. Flip the cod fillets over and saute the other side 1-2 minutes. Transfer the cod fillets to a warmed platter; pour off the fat from the pan.
4. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
5. Add broth, lemon juice, artichoke hearts, diced tomatoes, chopped olives and capers and cook until the juice is halved and tomatoes are soft.
6. Add the remaining butter and return cod fillets with any juices to pan and cook on each side for 1 minute.
7. Transfer to a warm plates and serve immediately.

salt, pepper, flour, unsalted butter, white wine, garlic, chicken broth, lemon juice, capers, unsalted butter, hearts, green olives, tomatoes, parsley

Taken from www.yummly.com/recipe/Fillets-of-Cod-Piccata-with-Artichokes-Hearts-and-Green-Olives-1654116 (may not work)