I love, love this recipe from an old issue of Gourmet. The combination of flavors is not unexpected, but rather simple and classic: tomatoes, artichokes, wine, garlic, olives. Yet it still comes together as much more than the sum of its parts. It's crazy easy and delicious, another excellent recipe staple for the weeknight repertoire. Sure, it might seem a little winter-y, being basically a stew, but it's actually quite light.
This is best served atop soft mashed potatoes to sop up all the sauce and avoid challenging the delicate texture of the fish. If I have any butternut squash laying around such as today, I like to use half squash to make it a little more nutritious and interesting (and fabulously colored). I've used all kinds of white fish and can confirm that anything firm and relatively mild will do nicely.
