Fish Skillet
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
- 1/2 cup pitted olives, such as Kalamata
- 1/2 cup caper berries
- 1/4 cup extra-virgin olive oil
- 1/4 cup dry white wine
- Coarse salt and freshly ground pepper
- 1 1/2 pounds skinless firm white-fleshed fish, such as cod or monkfish, cut into 4 pieces
- 1 small lemon, thinly sliced
- Crusty bread, for serving
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