With Mediterranean influences, this winter dish gives a nod to summer, but warms the palate with harissa and canned cherry tomatoes. An excellent dish to serve family style with a shared plate of cured olives and fresh baked bread.
Preheat oven to 400°F.
Portion the Skrei into 7-oz. pieces; season with salt and rest till ready to add to dish.
Cut peppers in half lengthwise and scrape out seeds; slice seeded peppers into half-inch strips. Thinly slice onions and mince garlic; drain and quarter artichokes.
In a large pan, sauté onion in a little olive oil; when onions become translucent, add garlic. Cook until fragrant.
Stir tomato puree and harissa paste together; spread mixture over onions and cook for one minute. Deglaze pan with white wine.
Remove from heat and add in cherry tomatoes and artichokes.
Tuck Skrei into the sauté pan and sprinkle with salt, pepper and capers. Drizzle a little olive oil over and bake in the oven for about 20 minutes, until the fish is cooked through and the sauce bubbles.
Serve on a deep plate with black olives and crusty bread.