Sausage & Fish One-Pot

Preparation

1. 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.