Rockfish with Tomatoes, Capers, Lemon, Artichokes, and Fennel

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simple ingredients, amazing flavor!!! Love it!!

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How can you go wrong with tomatoes, garlic, lemon, wine, capers and artichokes? I put the recipe together a little differently - used canned diced tomatoes and canned artichoke hearts. I also did not use any fennel nor did I replace it with celery - just served the fish with the stew-like sauce. I also think blanching the garlic was a good step for this particular step - the fish is not overwhelmed. It was a big hit.

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the recipe seems unnecessarily involved. i understand the extra care for a restaurant, but at home i think canned artichokes and canned (already peeled whole tomatoes can work just fine. buying three big artichokes, cooking them just to use the bottoms is a waste because the best part about a fresh artichoke is the peeling off and eating of the leaves in anticipation of getting to the heart. and, using fresh tomatoes, while much more tasty sometimes, adds a whole 'nother step to preparations. i have made it with both these substitutions and it tastes just as wonderful!

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I am not a chef or a cook. This was fantastic! I used canned artichoke hearts and celery instead of the fennel. I served this with orzo and spinach. It was a huge hit and very easy!

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This recipe is fantastic! My grocery store did not have fennel, so I used a stalk of celery instead. I served this with orzo and zucchini and it was wonderful! One of my new favorite recipes!

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Took longer than expected to get the fennel soft but other than that - the dish was a complete hit with company and beautiful when plated.