Instructions: Sprinkle fish with salt and refrigerate until needed. Heat 2 tablespoons olive oil over medium heat in a large (12-inch) skillet with a lid. Add onions and artichokes; cook 8 minutes until onions are soft and translucent. Add tomatoes, lemon juice, salt and pepper. Transfer to a saucepan and keep warm.

Wipe out skillet and return to a medium-high flame. Add remaining 2 tablespoons olive oil, and heat until very hot. Add fillets in a single layer and cook 2 to 3 minutes without shaking the pan, until golden on the bottom. Flip fillets with a spatula. Top with artichoke mixture, reduce heat to low, cover and cook 3 to 5 minutes more. Sprinkle with parsley before serving.

Oven Variation: Arrange fish in a greased baking dish, top with artichoke mixture, cover and bake at 400 degrees for 8 minutes until fish is cooked through.

This recipe yields 4 servings.

Description: "Mediterranean flavors of olive oil, artichoke and tomato make this simple dish a summer breeze at any time of year."

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