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Categories:Viewed: 115 - Published at: 9 years ago
Ingredients
- 2 teaspoons olive oil
- 1/2 medium onion, sliced
- 2 or 3 new potatoes
- About 8 artichoke hearts, frozen or fresh
- Salt
- 1 small or 1/2 medium tomato, chopped
- 1013-ounce bluefish or mackerel fillet
- Freshly ground pepper
- A sprinkling of chopped fresh parsley and dill or tarragon, if available (otherwise, a pinch of dried)
- A lemon wedge
Method
- Heat the oil in a skillet or a heatproof baking dish large enough to hold the fillet (it can be cut in two pieces).
- Toss the onion into the pan, and saute for 23 minutes; then add the potatoes.
- Pour in about 1/2 cup water, and let simmer, covered, for 15 minutes, checking to be sure there is just a little water.
- Add the frozen or fresh artichoke hearts, and simmer, covered, for 5 minutes, or until they are almost tender.
- Sprinkle on some salt, and add the chopped tomato.
- Let cook just until the the tomato has released its liquid.
- Remove from the heat.
- Rub the fish fillet with salt and pepper, and lay it, in two pieces if necessary, on top of the vegetables.
- Set the pan or dish about 3 inches under the broiler, and broil for 810 minutes, depending on the thickness of the fillet.
- Test with a fork after 8 minutes; the flesh should not be resistant.
- Save a portion of the fish for a second round, and sprinkle the herbs over what you are about to eat, served with a wedge of lemon alongside.
- This is another fish that takes well to a salad (see pages 62 and 68).
