This fish dish is brightened with tarragon and lemon. It is an easy dish with only five ingredients.
- 2 lemons, juiced (about 5 Tbs)
- 4 large artichokes with stems attached (purchase young artichokes if possible)
- 6 Tbs extra-virgin olive oil
- 4 red snapper fillets, 6 ounces each (fillets should be 1/2" thick)
- 1 Tbs fresh tarragon, chopped
- black pepper
- aluminum foil
- Mix 2 Tbs of lemon juice with 2 cups cold water in a large water.
- Cut 1 inch off the top of each artichoke. Bend back the outer leaves by the base of the artichokes until they snap off. Trim the tops of all leaves (kitchen shears work best). Dip the artichokes in the lemon water to prevent discoloration.
- Quarter the artichokes and remove the purple inner leaves and scrape out the fuzzy layer with a spoon or melon baller. After cleaning place the artichoke quarters in the lemon water. Add more water if necessary to cover the artichokes.
- Drain the artichokes, and pat dry. Cut the artichokes into smaller wedges.
- Arrange the artichokes in a layer in a 9x13" baking dish.
- Mix together 3 Tbs olive oil, 2 Tbs lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Pour this mixture over the artichokes, coating the artichokes on all sides.
- Cover the baking dish with aluminum foil and bake at 424F for 20-25 minutes.
- While the artichokes are baking, rub the snapper with 1 Tbs olive oil and sprinkle all over lightly with salt and pepper.
- Remove the foil from the baking dish and arrange the fish fillets over the artichokes, skin side up.
- Continue to bake for 9 minutes, until the fillets are just cooked through.
- Plate the snapper and artichokes, reserving the juice from the pan.
- Mix together the remaining lemon juice, olive, tarragon, into the pan. Drizzle over this over the fish.