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Broiled Fish with Artichoke Salad

Look for fillets displayed on ice rather than in packages. They should smell like the ocean, not overly fishy.

  • Servings: 1
Broiled Fish with Artichoke Salad

Photography: Andrew Purcell

Source: Everyday Food, May 2012


  • Cooking spray
  • 6 ounces sole or flounder (1 medium or 2 small fillets)
  • Coarse salt and ground pepper
  • 1/3 cup marinated artichoke hearts, quartered, plus 2 teaspoons marinade
  • 1 anchovy fillet, minced
  • 2 teaspoons artichoke marinade
  • 2 cups torn butter lettuce, such as Bibb or Boston


  1. Heat broiler, with rack in top position. Lightly coat a rimmed baking sheet with cooking spray. Fold fish into thirds and place in center of sheet, seam side down; season with salt and pepper. Toss artichoke hearts with anchovy and scatter around fish. Broil until fish is opaque throughout, 3 to 6 minutes. Transfer fish to a plate. Toss artichoke mixture with marinade and lettuce and serve alongside fish.

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