Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a skillet with a tight-fitting lid, heat the tablespoon of EVOO over medium-high heat. Brown the sausage for 3 to 4 minutes, breaking it down into crumbles as it cooks. While the sausage browns, crush the garlic and trim off the root ends, then thinly slice the onion and potatoes.
Step 2
Add the garlic, onions, and potatoes to the pan and toss to combine with the sausage. Season with salt and pepper.
Step 3
Douse the pan with half the vermouth or wine, set the lid in place, and cook for 10 to 12 minutes.
Step 4
Add the tomatoes to the pan and gently fold into the mixture. Set the fillets atop the mixture and douse with the remaining vermouth or wine.
Step 5
Season the fish with salt and pepper. Set the lid in place and cook for 6 to 8 minutes, until the fish is opaque.
Step 6
Top the cooked fish with the parsley, sprinkle with the juice of the lemon half, and drizzle liberally with EVOO.
Step 7
Serve the mixture at the table from the pan into shallow bowls to hold the juice.
Step 8
Soak crusty bread in the pan drippings and pass at the table.
