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1
Season the fish fillets with salt and pepper.
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2
Pour 3 tablespoons of oil in a saute pan over medium-high heat.
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3
When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up.
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4
From this point turn down the heat to medium and do not touch the fish.
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5
The skin will become crispy and release itself from the pan.
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6
Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done.
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7
Keep warm.
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8
For the Ragout:
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9
In a medium saute pan, heat 2 tablespoons of oil over medium-high heat.
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10
When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes.
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11
Add the artichokes and olives and cook another 2 minutes.
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12
Pour in the chicken stock and season with salt and pepper.
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13
Continue cooking until the potatoes are tender.
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14
Drizzle remaining1 tablespoon of olive oil into the ragout before plating.
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15
Serve warm.
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16
For the Sauce Vierge:
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17
Cut the lemon in half.
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18
Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl.
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19
Slice the other half of the lemon into thin slices, and place them in the bowl.
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20
Add the garlic, tomatoes, and parsley to the bowl.
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21
Add 2 tablespoons of olive oil and season with salt and pepper, to taste.
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22
Stir to combine.
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23
Spoon the ragout evenly into 4 warm bowls, or deep plates.
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24
Top the ragout with the fish, skin side up.
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25
Drizzle the sauce on top of the fish and serve immediately.
