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

Name: Broiled Bluefish or Mackerel over a Bed of Artichoke Hearts and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
Toss the onion into the pan, and saute for 23 minutes; then add the potatoes.
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
Add the frozen or fresh artichoke hearts, and simmer, covered, for 5 minutes, or until they are almost tender.
5
Sprinkle on some salt, and add the chopped tomato.
6
Let cook just until the the tomato has released its liquid.
7
Remove from the heat.
8
Rub the fish fillet with salt and pepper, and lay it, in two pieces if necessary, on top of the vegetables.
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
Test with a fork after 8 minutes; the flesh should not be resistant.
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
This is another fish that takes well to a salad (see pages 62 and 68).

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons olive oil, 1/2 medium onion, sliced, 2 or 3 new potatoes, About 8 artichoke hearts, frozen or fresh, and more.

Yes, Broiled Bluefish or Mackerel over a Bed of Artichoke Hearts and Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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