One dish dinner: white fish with lemon, fennel, tomatoes and capers

The July issue of Martha Stewart Living featured this one-skillet white fish dinner recipe stating that it "might just become your dinner-party go-to all summer long".  This could be true, or at least make a regular appearance in your rotation.  And it couldn't be simpler.  I used ingredients that I had on hand and it turned out great!

Here's my version of Martha's white fish recipe which served 2 adults and 1 child:

1 lb white fish
1 cup (or more) cherry tomatoes sliced in half
1 lemon
2-3 Tbsp capers
1/2 red onion cut in large slices
1/4 cup pitted olives of your choice: sliced in half
1 large fennel bulb sliced
Artichoke hearts (I didn't have these but Martha suggested using them)
white wine (I used Savignon Blanc)
olive oil
salt and pepper

place veggies in a dish and top with white fish, olive oil, white wine, juice of 1/2 lemon, 1/2 lemon thinly sliced and salt and pepper.

Bake until the juices bubble and fish is done (I baked at 350).  You can also put this on the grill per Martha.

Speaking of the juice, it was delicious: tangy, tart and salty....perfect with crusty sourdough bread.

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