8 sun-dried tomato halves, soaked for 10 min in water, cut into thin strips
12 baked black olives, pits removed
2 tablespoons salted capers, rinsed
1 lemon, zested and juiced
1/4 cup flat-leaf parsley, finely sliced
2 tablespoons butter
1 cup vegetable stock
Salt and pepper, if needed
Rinse fish with water, then pat dry and set aside.
Add one tablespoon olive oil to a preheated sauté pan over medium-high heat. Season the fish and place it into the pan sauté on one side until golden, two to three minutes. Remove from pan and set aside
Add the shallots and sauté for one minute. Add garlic and toast for another minute.
Add tomatoes, artichokes , carrots and celery, and sauté for a minute; add the white wine and reduce by half. Add the stock and bring to a boil. Add the fish and cover. Cool the fish for five to six until just cooked and remove to a plate.
Add remaining olive oil to the vegetables and stir in parsley, olives and capers and the lemon juice. Adjust seasoning and serve.