Roasted John Dory with Barigoule of Artichoke and Peppers

Ingredients

• Olive oil, to saute
• 1 garlic clove, chopped
• 1/2 onion, small diced
• 1/2 carrot, small diced
• 4 artichoke hearts, diced
• Three 3-pound whole John Dory fish, scaled, eviscerated, and filleted with the skin on
• 2 ounces white wine
• 3 ounces chicken stock
• 1 espelette pepper, minced
• 1 teaspoon ground coriander seed
• 1/2 lemon, juiced

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