1 lb wild caught cod
1 jar Seggiano artichoke hearts, chopped
2 Tbs vegan butter
salt & pepper, to taste
juice of 1 lemon
3/4 cup organic Bone Broth
1/2 tsp sesame oil
Clean fish and pat dry. Cut up into 3-4 oz pieces. Heat sauce pan to med-high.
Add olive oil. Get the pan really hot.
Add vegan butter. Add fish. Cook fish 3-4 min on each side. Add juice of one lemon. Cook to golden brown but not overcooked. Add salt and pepper to taste.
Remove fish from the pan and plate.
Add bone broth to the same pan. Add chopped up artichoke hearts. Cook that down.
Drizzle over the plated fish. Finish with a tiny bit of sesame oil.