Fish & Seafood, Lent, Quick Dinner

Oven-Poached Swai with Lemon Caper Sauce



  • 2 Swai Fillets
  •  Salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 quarter onion sliced
  • ½ cup chicken stock


  • 1 tsp of minced garlic
  • Frozen artichokes, thawed (however much you like)
  • 1 tablespoons capers (optional)
  •  fresh lemon juice and zest from 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped parsley (optional)


  1. Preheat the oven to 400 degrees. Oil one baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish and season with salt and pepper.


  1. Heat the olive oil over medium heat in a small or medium skillet and add the garlic and onion. Cook, stirring, until tender and translucent, about 3 minutes. Add the stock to the pan, bring to a boil, and add the thawed artichokes. Add lemon zest and juice and remove from heat. Pour over the fish.


  1. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.


  1. Remove from oven, garnish with capers and parsley, serve.


Note: if using dried parsley add it to the pan while the fish bakes.  I also like to use some red pepper flakes.

Fish & Seafood, Lent, Salad, Sides

Pesto Shrimp Salad with Roasted Artichokes, Fennel and White Beans


A warm salad for a cool summer evening.  if you are not a fan of shrimp or allergic to shellfish, chicken would be a great substitute. It would be perfectly fine without any animal protein at all ! Eat it like a salad for lunch, side dish for something off the grill or toss is with pasta, this is a light and lovely meal !


1lb cooked shrimp

1 package frozen artichokes, thawed and drained

2 bulbs of fennel, sliced

1 can of white beans

juice of one lemon

10 basil leaves, chopped

1/4 cup olive oil

1 Tbsp of minced garlic

2 tsp of red pepper flakes

1/4 store bought basil pesto

salt and pepper to taste


Preheat oven to 375F

Toss oil, fennel, artichokes, basil, lemon juice, salt, pepper, red pepper flakes, garlic in a bowl and spread in a single layer on a baking sheet

Roast for 45mins till fennel and artichokes and brown.


In a pot, heat pesto and toss in beans and shrimp.


Add the roasted vegetables and toss to coat all the ingredients together.

Serve hot or warm !




Chicken with Artichokes, Leeks and Tarragon


While the ingredients are suitable for a light spring-time meal, it is still a stew that will warm you up on these early fall days.  Light and healthy. add this variation to you list of chicken recipes !

4 chicken thighs w
1 T olive oil
Salt and pepper to taste
½ tsp of thyme and garlic powder
10oz bag of frozen artichokes
1/4 C fresh tarragon leaves
10oz bag of chopped leeks
1 tsp fennel seeds (optional)
1 C chicken stock
Juice of one lemon and its zest ( set aside)


Preheat oven to 425F. Pat chicken dry and season with kosher salt and pepper. 1 T olive oil in a heavy bottom oven proof pot over med high heat. Sear chicken till brown, they will finish cooking in the oven.


Add leeks, artichokes, garlic powder and thyme. Sauté for 10 minutes, stirring frequently, until they just begin to soften. Season with a generous pinch of kosher salt and pepper


Add stock, fennel seeds, 3/4 of the fresh tarragon and 3/4 of the zest. Give a stir, bring to a simmer, and taste broth adjusting salt and pepper. Nestle the chicken pieces into the stew and roast in a hot 425 F oven for 20-30 minutes till cooked through.

Garnish with lemon zest and fresh tarragon.


Dinner, Poultry

Chicken with Tomatoes, Artichokes and Basil


Over the past few days I had been reading several Italian recipes and pinning recipes on pinterest.  This recipe was inspired by all the chicken dished I had come across—I am sure somebody somewhere has already made this, but it was the first time I made it and it was delicious.  Suprisingly light– and even though the tomatoes were out of season and there was a foot of snow on the ground, it still tasted good.  I cannot wait to make this recipe with fresh seasonal recipes in the summer.  Enjoy !


1lb of thinly sliced chicken breasts

¼ cup of flour for dredging

2 Tbsp of Olive oil

2 roma tomatoes, diced

1, 8 oz can of artichokes, sliced in half

2 tsp of minced garlic

10-12 basil leaves, sliced

Salt, pepper and red pepper flakes to season

½ cup dry white wine (something you can drink with dinner)



Season the flour with salt and pepper and dredge chicken breasts.

Heat oil in a pan and and fry the chicken till golden brown on medium heat—then set aside.



In the same pan add garlic, tomatoes and artichokes and sauté till tomatoes soften and fall apart.


Add the chicken back into the pan, season with salt, pepper, red pepper flakes and basil.


Fill the pan with wine and transfer the pan into a 350F oven and finish cooking for another 15min.

Serve straight form the oven with bread or pasta !



Piccata Pinwheels

This recipe is created from three different recipes that have similar Italian flavors–Chicken Breasts stuffed with artichokes, Fontina and artichokes; Chicken roulade (which had a spinach filling) and finally the classic Chicken Piccata.  I took bits and pieces from each of these recipes and created my Piccata Pinwheels !


4 thin sliced chicken breasts

For filling:

1 can of artichoke hearts

1/4 cups od chopped sun-dried tomatoes (packed in olive oil)

1tsp of dried basil

For coating:

1/8 cups of flour

2 tsp of salt

2tsp of pepper

2tsp of dried basil

red pepper flakes (add according to you heat tolerance)

For the sauce:

1Tbsp of olive oil

1tsp of chopped garlic

juice of 1/2 a lemon

1Tbsp of drained capers

red pepper flakes (add according to you heat tolerance)

1/4cup of water


1. In a pan, saute artichokes, sun-dried tomatoes and basil.  There is no need to add oil since the tomatoes are packed in olive oil.

After the ingredients are mixed and heated through, puree in a blender to make a fine paste.

2. Spread the mixture generously over the chicken breast and roll them up.  Secure with toothpicks.  At this point you could cover then with plastic wrap or put them in a tupperware to cook later.

3. Mix flour, salt, pepper, basil, red pepper flakes.  Coat the chicken in the flour mixture.

4. Heat 1/2Tbsp of oil in a skillet and sear the chicken on medium high, placing them seam side down first.

5. Remove the browned chicken and set aside.

Reduce the heat and add remaining 1/2 Tbsp of oil.  Saute garlic and red pepper flakes till fragrant.  Then b the pan with lemon juice and water.

6. Let the liquid simmer for a few minute and stir in 1Tbsp of the remaining coating mixture to thicken the sauce.

7. Add the chicken back to the pan and mix in the capers.

8. Let the sauce reduce till desired consistency and serve immediately. Pairs really well with a simple salad and warm crusty bread !