Saute the garlic, onion, carrot, pepper, and artichoke hearts in olive oil until they just begin to brown and soften, about 5 minutes. Deglaze with white wine and chicken stock. Simmer for 30 minutes, until the vegetables are fork tender.
After cooking, puree about half of the mixture. Add the pureed half back to the mixture and stir to combine.
Season the fish fillets with salt and coriander. Heat olive oil in a nonstick saute pan. Carefully place the fish fillets in the pan, flesh side down and cook until lightly browned, about 3 minutes. Turn the fillets over and cook until the skin is crispy and the fish is cooked through and no longer translucent. Remove the fillets from the pan and set aside. Deglaze the pan with lemon juice. Add the lemon juice to the artichoke mixture and stir well.
Recipe courtesy of Espelette L'Orangerie