This is really similar to the dish I made a while back, with the tilapia (incorrectly spelled, if I recall) and the spinach. The same basic principle is what I used here, cooking all the stuff and then throwing the fish on top to steam right before serving. This dish took me forever to cook, though, because I kept adjusting the heat to stall on the food being ready so I wouldn't have already eaten and set a plate aside for P. If I'm going to cook, I prefer everyone be home to eat it I suppose. So the times I put here are kind of a guesstimate based on how long I think this should have taken as opposed to how long it actually did take. Also, this meal was made entirely from food storage (including the freezer). I really don't want to go to the store. Hope you enjoy!
1 can sliced potatoes, drained
2 cups frozen and thawed pearl onions
1 cup frozen and thawed kernel corn
1 tablespoon each: schmaltz, olive oil, sesame oil, tomato paste, harissa, lemon juice, minced garlic
salt and pepper to taste (I was pretty liberal here, you might not want to be)
1-2 teaspoons dill weed
1/2 teaspoon paprika
1 can artichoke hearts, drained (I used whole ones, not quartered, canned in water not marinade)
2 tilapia filets
Heat a large pan over medium. When hot, add all the oils (fats), plus the tomato paste and harissa and stir it around to integrate the tomato paste and harissa into the fats (or you can be a dolt like me and forget to put this in until later, when the potatoes are frying and it's a huge ordeal to get it evenly throughout everything). Then add the potatoes (season!) and fry them until brown. Turn them over and fry until the other side is brown. Add in the corn, garlic and onions (season!) and give them about 10 minutes in the pan. Then add the artichoke hearts, the dill and the paprika (plus more salt and pepper!) and give another 10 minutes (really, you could give it just 5). Then put the fish (season!) on top and sprinkle the lemon juice over (plus any more dill you may feel like adding, if you're in a mood). Cover for 5 minutes. Serves 2.