Stuffed Turbot Provencal | Emerils.com

Ingredients

• 4 boiled artichoke hearts, cut into 1/2-inch dice
• 1/2 cup roughly chopped brine-cured black olives
• 2 tablespoons olive oil
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced shallots
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh oregano
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 skinless turbot fillets
• Salt
• Ground white pepper
• TOMATO CAPER BEURRE BLANC:
• 2 tablespoons finely minced shallots
• 1/2 cup white wine
• 2 sticks cold unsalted butter, cut into tablespoon size pieces
• 1/4 teaspoon hot sauce
• 2 tablespoons small capers, rinsed and drained
• 1/2 cup small diced seeded tomatoes