One-Skillet Fish Dinner

This complete meal in a pan is perfect for summer – easy, healthy and so delicious!  It came from Martha Stewart Living magazine who called it a go-to dinner party recipe.  The ingredients are layered in the pan which is then placed on the heated barbecue grill and cooked with the cover closed until done.  I instead just cooked it on my stove top with a lid on the pan.   All the vegetables release their juices to make a wonderful lemony sauce that just cries out for some crusty bread.

22 ounces cherry tomatoes

1 onion, halved and thinly sliced

4 cloves garlic, smashed and sliced

2 cans (13.5 ounces each) whole artichoke hearts, drained and halved if large

1/2 cup pitted olives, such as Kalamata

1/2 cup caper berries

1/4 cup extra virgin olive oil

1/4 cup dry white wine

coarse salt and freshly ground pepper

1 1/2 pounds skinless firm white-fleshed fish, such as cod or monkfish, cut into 4 pieces

1 small lemon, thinly sliced

Crusty bread for serving

Combine tomatoes, onion, garlic, artichokes, olives, caperberries,oil, and wine in a large straight-sided skillet (it will be used on the grill).  Season with salt and pepper, then season fish on both sides with salt and pepper and arrange on top.  Place lemon slices on top of and around fish.  Preheat the grill to medium high. Put the pan on the grill, cover the grill, and cook until fish is opaque throughout, about 20 minutes.  Serve it from the pan -with lots of crusty bread to sop up the sauce.

Note: I used thick pieces of wild Canadian cod.  Use capers if you can’t find caper berries. My stove top version took less than 20 minutes, so check it earlier if you prepare it that way.  I am making this again this week!