Fish Skillet with Artichokes Tomatoes and Olives

Easy enough for a weeknight, fancy enough for company, this meal just might be your new summer go to. It's a super Mediterranean flavoured dinner: Meaty white fleshed fish such as cod or monkfish meets white wine, pitted olives, capers, and olive oil, and they all cook in a skillet on the grill. Serve right from the pan with plenty - repeat plenty - of crusty bread to sop up the sauce.

22 oz cherry tomatoes
1 onion, halved and thinly sliced
4 cloves garlic, smashed and sliced
2 (13.5 oz) cans whole artichoke hearts, drained, halved if large
½ cup Kalamata olives, pitted
½ cup caper berries
¼ cup extra-virgin olive oil
¼ cup dry white wine
coarse sea salt
black pepper, freshly ground
1½ lbs firm white-fleshed fish, such as; cod or monkfish, skinless, cut into 4 pieces
1 small lemon, thinly sliced

To Serve:
crusty bread

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.

Makes 4 servings.