Food & Cooking Recipes Ingredients Seafood Recipes Fish Skillet 3.8 (89) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 13, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 15 mins Total Time: 35 mins Servings: 4 Our one-pan fish dinner can go straight from the grill to the table. Be sure to serve with plenty of crusty bread to sop up all that delicious sauce. Ingredients 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, halved if large ½ cup pitted olives, such as Kalamata ½ cup caper berries ¼ cup extra-virgin olive oil ¼ cup dry white wine Coarse salt and freshly ground pepper 1 ½ pounds skinless firm white-fleshed fish, such as cod or monkfish, cut into 4 pieces 1 small lemon, thinly sliced Crusty bread, for serving Directions Combine tomatoes, onion, garlic, artichokes, olives, caper berries, 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 grill to medium-high. Place skillet on grill, cover grill, and cook until fish is opaque throughout, about 20 minutes. Serve immediately with bread. Rate it Print