Broiled Fish with Artichoke Salad

Photo: Andrew Purcell

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


  • Cooking spray

  • 6 ounces sole or flounder (1 medium or 2 small fillets)

  • Coarse salt and ground pepper

  • cup marinated artichoke hearts, quartered, plus 2 teaspoons marinade

  • 1 anchovy fillet, minced

  • 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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