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

Name: Broiled Bluefish or Mackerel over a Bed of Artichoke Hearts and Potatoes
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; 10–13-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

December 9, 2011

Bluefish and mackerel are both rather fatty fish, and they take well to broiling, particularly when the fillet sits on a bed of flavorful vegetables and they exchange flavors. I also like this preparation because it requires only one pan. If it’s a handsome fireproof baking dish, it can come right to the table. Otherwise, scoop everything up with a spatula and serve on a warm plate.

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