Scrod in Tomato, Artichoke and Shrimp Sauce

Directions

1. Marinate fish: season fish with sea salt and pepper on both sides
2. drizzle with lemon juice, cover with plastic and return to the fridge for 30 minutes or so.
3. Preheat oven to 325º
4. Sauce: In a hot pan with olive oil, add onion and garlic, stir occasionally until onion is lightly browned
5. Add shrimp and cook for a bout 3 minutes, then flip and cook another 3 minutes.
6. Add tomatoes and juice
7. Add artichokes, a few shakes of dried oregano and salt and pepper to taste
8. Bring to a boil and turn heat down to low and simmer 20 minutes covered
9. In a separate pan, heat a drizzle of olive oil and add fish when hot
10. Pan fry for just a few minutes per side, remove from the heat.
11. Uncover the sauce, add the fish in pieces to the sauce
12. Add 1/2 cup champagne, loosely stir and bake in the oven for 10 minutes.