Doesn’t this sound challenging and like something you would get at a fancy restaurant? Yet this is another easy weeknight recipe that can be done in half an hour while dirtying only one baking dish and one pan. And while it does contain fish and lemons, if you buy your artichokes correctly this is a gluten-free, dairy-free, corn-free, soy-free (can be tough to find as the marinade tends to use soybean oil) tree-nut free and egg-free dinner. Mahi-mahi is a sustainably caught wild fish. If you have more people, increase the recipe.

4 to 6 fillets of mahi-mahi – preferably the same thickness
1 12 oz jar marinated artichoke hearts
2 tsp capers in brine (they keep for years in the fridge)
Juice of one lemon (or about three tablespoons of lemon juice.
Salt and pepper to taste (depends on the marinade for your artichokes, most will need nothing)

1 baking dish large enough to hold fish fillets without any overlap
Measuring spoons
1 small frying pan
Aluminum foil
Spatula for plating fish.

Put the defrosted fish into a glass or ceramic baking dish sufficient to hold the fillets without them in any way overlapping.
Pour in the jar of artichoke hearts and all the marinade, the capers, and the lemon juice
Stir halfheartedly
Heat the oven to 475 degrees Fahrenheit while the fish marinates
When the oven is hot pour off most of the marinade liquid into a small frying pan, you know that one you never use because it is way too small, well its perfect for this dish.
Put the fish which is now in the baking dish, with capers, artichokes and a small bit of remaining marinade into the oven
Cooking fish is a bit tricky and highly dependent on filet thickness. I would start checking in ten minutes.
You may need to move the artichokes from more raw fish to cover more cooked fish
As soon as all the fish is white, remove it from the oven, cover it with foil and let it rest for about five minutes.
Meanwhile boil the marinade until it is reduced by about 1/2 to 2/3 and then turn off the heat.
Plate the fish by putting 1 filet and some of the artichoke hearts on some plain rice (or not) and adding about a tablespoon of the sauce from the frying pan. Serve with a salad or some frozen broccoli