Broiled Bluefish or Mackerel over a Bed of Artichoke Hearts and Potatoes

1. 1

   Heat the oil in a skillet or a heatproof baking dish large enough to hold the fillet (it can be cut in two pieces).

2. 2

   Toss the onion into the pan, and saute for 23 minutes; then add the potatoes.

3. 3

   Pour in about 1/2 cup water, and let simmer, covered, for 15 minutes, checking to be sure there is just a little water.

4. 4

   Add the frozen or fresh artichoke hearts, and simmer, covered, for 5 minutes, or until they are almost tender.

5. 5

   Sprinkle on some salt, and add the chopped tomato.

6. 6

   Let cook just until the the tomato has released its liquid.

7. 7

   Remove from the heat.

8. 8

   Rub the fish fillet with salt and pepper, and lay it, in two pieces if necessary, on top of the vegetables.

9. 9

   Set the pan or dish about 3 inches under the broiler, and broil for 810 minutes, depending on the thickness of the fillet.

10. 10

    Test with a fork after 8 minutes; the flesh should not be resistant.

11. 11

    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.

12. 12

    This is another fish that takes well to a salad (see pages 62 and 68).

* Per serving · 4 servings · Values may vary.