Braised Ono with Artichokes, Mushrooms, Sundried Tomatoes and Tapenade

If sun-dried tomatoes are dry, bring a small pot of water to a boil, turn off heat, add tomatoes, cover with a lid and set aside. If they are jarred packed in oil, just set aside and proceed with fish.

Slice mushrooms and onions, crush garlic, slice artichokes into quarters they come whole, and chop basil. Add prepared vegetables to a large pot suitable for braising.

To the pot add stock, wine, and butter. Bring braising liquid to a boil. Taste and adjust seasoning with salt and pepper. Allow to boil for about five minutes while fish is prepared.

Remove any pin bones from the fish, cut into even sized portions if this has not been done already, and season on all sides with salt and pepper. Reduce braising liquid to barely a simmer. Add fish, cover with a lid and allow to cook for about five to seven minutes until cooked through.

For Spinach: Preheat olive oil in a large non-stick saute pan over medium high heat. Slice garlic and add to olive oil. Saute for one minute. Add spinach along with a couple of pinches of salt and pepper. Saute spinach until wilted and set aside.

For Tapenade: In a food processor, add olives, half of the parsley, roughly chopped, and crushed garlic. Pulse to chop up and combine. Add a couple of tablespoons of olive oil to help it come together if necessary and season with pepper to taste. Tapenade should be slightly chunky but with no obviously large pieces of parsley or olive.

Thinly slice remaining whole basil leaves and finely chop remaining parsley. Remove sun-dried tomatoes from water and thinly slice lengthwise.

To serve, in a large shallow bowl, arrange a small mound of spinach in the middle. Top with a portion of fish. Ladle braising liquid with some vegetables into the bowl around fish.

Garnish with a sun-dried tomato and chopped herbs. Spread 2 Tbs. of tapenade over the fish. Serve immediately.