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Pan Fried Whitefish with Artichokes, Olives, and Sun-Dried Tomatoes

[Photographs: Deborah Mele]

Pan frying is a great way to cook any non-fatty fish filets. The seasoned flour coating protects the flesh from direct heat and helps keep the fish moist, while also providing an appetizing golden brown exterior. This method of preparation also allows you to use less oil, keeping your dish healthy. Best of all, fish filets cook up very quickly, so you can get dinner on the table in no time at all.

When choosing olives, I prefer full flavored ones like Gaeta, Kalamata, Bella di Cerignola, or Taggiasca. I only buy oil-packed sun-dried tomatoes, which are not only sweeter and more flavorful than the basic dried ones, but don't need to be rehydrated prior to use.

About the Author: Deborah Mele is the owner of Italian Food Forever, an Italian recipe blog, as well as Recipe Rebuild, a healthy recipe blog she shares with her daughter Christy, an RD. Deborah lives 6 months a year in Umbria, Italy where she oversees her guest house Il Casale di Mele.

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