Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Cherry tomatoes, plus 1 C
-mixed red and yellow pear
-or cherry tomatoes
1 tb Plus 3/4 t fresh lemon juice
1 tb Plus 1 3/4 t olive oil
4 Oil-cured black olives,
-pitted and finely chopped
Salt freshly ground pepper
6 Baby artichokes
4 4-oz fillets halibut or
-other firm white-fleshed
-fish, skin removed
1 tb Chervil, coarsely chopped,
-plus 4 sprigs as garnish
1 Bulb fresh fennel
2 c Baby spinach leaves

1. Puree 3/4 C cherry tomatoes in a blender and strain through a
sieve; discard solids. Combine tomato juice, 1 T each lemon juice and
oil, olives, and salt and pepper to taste in a bowl; set aside.

2. Trim tough outer leaves of artichokes. in a 3-quart pot fitted
with a steamer, bring 2 inches of water to a boil. Steam artichokes
for 10 minutes, or until tender. Remove from pot; set aside to cool.

3. Heat oven to 400F. Heat a nonstick ovenproof skillet with 1 t oil
over medium heat. Season both sides of fillets with salt and pepper;
place in pan. Cook, on one side only, until well browned, about 4
minutes. Finish cooking in oven, about 3 more minutes.

4. Meanwhile, quarter artichokes; remove choke only if it is purple.
Toss artichokes with remaining lemon juice and olive oil and chopped
chervil. Slice pear or cherry tomatoes in half. Set aside.

5. Slice fennel crosswise as thinly as possible and arrange on 4
plates. Place fish on top of fennel and arrange artichokes, halved
tomatoes, and spinach on plate around fish. Spoon dressing over fish
and vegetables. Garnish with chervil sprigs.

Martha Stewart Living/August/94 Scanned fixed by Di Pahl

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