I served this with a side of grilled whole grain bread. I love pulling apart the fish and mixing it into the tomato salad and putting it on top of the bread like bruschetta (Get a grill pan on high heat and add the bread for 3 minutes per side, no oil needed)
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- Pat the fish dry and season with salt and garlic powder.
- Prepare a non stick pan on high heat. Add the olive oil and get hot. Add the fish and let sear for 4 minutes without touching it.
- Add ¼ cup of white wine and cook for 4 more minutes. Turn filet over and add the remaining wine, artichoke hearts, half the thyme, and sundried tomatoes, mix and let cook 8 more minutes.
- Remove from pan, serve with fresh thyme, and freshly squeezed lemon.