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