Food & Cooking Recipes Ingredients Seafood Recipes Broiled Fish with Artichoke Salad 2.0 (2) Add your rating & review 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andrew Purcell Servings: 1 Look for fillets displayed on ice rather than in packages. They should smell like the ocean, not overly fishy. Ingredients Cooking spray 6 ounces sole or flounder (1 medium or 2 small fillets) Coarse salt and ground pepper ⅓ cup marinated artichoke hearts, quartered, plus 2 teaspoons marinade 1 anchovy fillet, minced 2 cups torn butter lettuce, such as Bibb or Boston Directions 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. Rate it Print