Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1      small         onion -- chopped
   1      large         garlic clove -- minced
   4      small         red potatoes - -- (to tiny), sliced
     1/4  teaspoon      salt
     1/4  teaspoon      freshly-ground black pepper
     1/2  cup           dry white wine
   1      jar           marinated artichoke hearts - -- (6 oz), drained,
                        -- patted dry
     1/4  cup           French or other imported green olives
   1      tablespoon    capers
   2                    swordfish steaks - -- (5 to 6 oz ea)
   1      small         plum tomato -- seeded, diced fine
   2      tablespoons   minced parsley

Preparation:

Preheat the oven to 350F In a large ovenproof sauté pan or skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook 1 minute. Add the potatoes, salt, and pepper. Cook, stirring often, until the potatoes begin to soften, 4 to 5 minutes. Add the wine, artichoke hearts, olives, and capers and bring to a boil. Place the fish in the pan, spooning the vegetable mixture aside so the fish is directly on the bottom of the pan. Cover tightly and transfer to the oven. Bake 17 to 20 minutes, or until the fish is cooked through. Sprinkle with the tomatoes, parsley, and a generous grinding of pepper and serve at once. Comments: Mediterranean influences abound here, from the briny sea-fresh taste of the swordfish to the piquancy of the capers and olives to the sunny touch that the artichokes add.