SERVES 4
Fillets of meaty white fish like cod, halibut, sea bass, or snapper work best in this recipe. Just make sure the fillets are at least 1 inch thick. A neutral oil such as canola can be substituted for the olive oil. The onion half in step 3 is used to displace the oil; a 4-ounce porcelain ramekin may be used instead. Serve with couscous or steamed white rice.
FISH |
|
4 |
(6-ounce) skinless white fish fillets, 1 inch thick |
Kosher salt |
|
4 |
ounces frozen artichoke hearts, thawed, patted dry, and sliced in half lengthwise |
1 |
tablespoon cornstarch |
¾ |
cup olive oil |
3 |
garlic cloves, minced |
½ |
onion, peeled |
VINAIGRETTE |
|
4 |
ounces cherry tomatoes |
½ |
small shallot, peeled |
4 |
teaspoons sherry vinegar |
Kosher salt and pepper |
|
2 |
ounces cherry tomatoes, cut into ⅛-inch-thick rounds |
1 |
tablespoon minced fresh parsley |
1. FOR THE FISH: Adjust oven racks to middle and lower-middle positions and heat oven to 250 degrees. Pat fish dry with paper towels and season each fillet with ¼ teaspoon salt. Let sit at room temperature for 20 minutes.
2. Meanwhile, toss artichokes with cornstarch in bowl to coat. Heat ½ cup oil in 10-inch nonstick ovensafe skillet over medium heat until shimmering. Shake excess cornstarch from artichokes and add to skillet; cook, stirring occasionally, until crisp and golden, 2 to 4 minutes. Add garlic and continue to cook until garlic is golden, 30 to 60 seconds. Strain oil through fine-mesh strainer into bowl. Transfer artichokes and garlic to ovensafe paper towel–lined plate and season with salt. Do not wash strainer.
3. Return strained oil to skillet and add remaining ¼ cup oil. Place onion half in center of pan. Let oil cool until it registers about 180 degrees, 5 to 8 minutes. Arrange fish fillets, skinned side up, around onion (oil should come roughly halfway up fillets). Spoon a little oil over each fillet, cover skillet, transfer to middle oven rack, and cook for 15 minutes.
4. Remove skillet from oven (skillet handle will be hot). Using 2 spatulas, carefully flip fillets. Cover skillet, return to middle rack, and place plate with artichokes and garlic on lower-middle rack. Continue to cook fish until it registers 130 to 135 degrees, 9 to 14 minutes longer. Gently transfer fish to serving platter, reserving ½ cup oil, and tent fish loosely with aluminum foil. Turn off oven, leaving plate of artichokes in oven.
5. FOR THE VINAIGRETTE: Process cherry tomatoes, shallot, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper with reserved ½ cup fish cooking oil in blender until smooth, 1 to 2 minutes. Add any accumulated fish juices from platter, season with salt to taste, and blend for 10 seconds. Strain sauce through fine-mesh strainer; discard solids.
6. To serve, pour vinaigrette around fish. Garnish each fillet with warmed crisped artichokes and garlic, tomato rounds, and parsley. Serve immediately.