Stove Roasted Fish with Potatoes and Artichokes

Cook the potatoes until tender, drain.

Switch stove to max. heat. Fish s+p. Mix potatoes with the remaining ingredients, put on a deep tray form. Place fish on top and turn well in the mixture to the other side so that it is coated with oil everywhere, skin up. Cook for about 10 minutes until the fish skin is brown and the potatoes are dry.

Transfer to preheated plates and serve on the spot.

Note I lightly scored the skin in a criss-cross pattern. The fish was wonderfully juicy, used halibut from the center cut. The artichokes and olives made a wonderful contrast to the fish.

Ralph.

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