Hands-down my very, very favorite recipe we've tried since this journey began. I like the tomatoes but would make this without them too.
4 Tilapia or Sole Fillets
1 T all purpose flour
2 T extra-virgin olive oil
1 tsp bottled chopped garlic or 2 medium cloves garlic, chopped
1/2 C dry white wine/ I substituted with more chicken stock
1/2 C fat free evaporated milk
1/4 C plus 2 T lemon juice
1/2 C of a 1/4 ounce can artichokes, quartered rinsed & drained ( I actually used hearts & just chopped them up littler)
2 sun-dried tomatoes, dry packed, chopped
pepper to taste
Rinse fish and pat dry with paper towels. Sprinkle flour on both sides of fish. Heat a large skillet over medium heat. Add oil and swirl to coat bottom of skillet. Cook fish for 3 minutes. Turn fish over & cook for 2 minutes; sprinkle with garlic an cook for 1 more minute.
Increase heat to high and add remaining ingredients. Cook for 6 - 8 minutes or until sauce thickens to desired consistency, stirring occasionally.
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