Sunday, September 26, 2010


I try to eat fish at least once or twice a week for supper.  My usual choice is salmon or steelhead trout but I also try to get some variety.  I made the following recipe from one of my Anne Lindsay cookbooks.  I did a little tweaking and the tweaks are embedded in the recipe I have provided.  You can use a variety of fish instead of cod including halibut, sole, salmon or shrimp.   This dish can be served with rice or pasta.  I didn't make any rice or pasta with this dish as I also had fresh corn on the cob which I wanted to eat instead as the main carbohydrate for the meal.
Fish cooking in the skillet and close to being done. 
Ready to eat!


2 tbsp olive oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups thickly sliced mushrooms,
3 tomatoes, cut into chunks
½ tsp dried basil or ¼ cup chopped fresh basil
pinch dried thyme
1 pound of cod fillets
1 can (14 ounce) artichoke hearts, drained and halved
salt and pepper to taste
pinch of sugar, optional


In a large skillet, heat oil over medium heat and sauté onions and garlic for a few minutes and then add the mushrooms.   Stir often and cook until the mushrooms are tender.  Add the tomatoes and dried basil (if using) and thyme.  Bring to a simmer.  Add the fish and artichokes and simmer with the cover on for about 4 minutes,  Uncover and cook for an additional 5 to 10 minutes or until the fish is cooked.  Towards the end of the cooking time, add the fresh basil, if using, and the salt and pepper.  Serves about 4 people. 

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