Preparation

Step: 1/6

Peel, halve and slice the onion. Drain and halve the artichoke hearts.

Step: 2/6

Wash, quarter and core the tomatoes, then dice the flesh. Roughly chop the olives. Wash the basil, shake dry and finely chop the leaves.

Step: 3/6

Peel the orange and cut out the segments from between the ribs.

Step: 4/6

Mix the onions, artichokes, tomatoes, olives, basil and orange segments with 2 tbsp oil, the vinegar, salt and pepper. Leave to stand for 30 minutes.

Step: 5/6

Peel the garlic. Wash the rosemary and shake dry. Season the fish fillets with salt and pepper.

Step: 6/6

Heat the remaining oil in a griddle pan and cook the fish with the garlic and rosemary for 2 minutes on each side. Place the fish fillets on the artichoke salad. Serve with roast potatoes, if desired.