Ingredients

• 4 (6-ounces) pieces skinless Pacific cod or hake fillet (1 inch thick)
• 4 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
• 1 bunch scallions, cut into 1-inch pieces
• 1/2 pound zucchini (about 2 medium), cut into 1/2-inch-thick half-moons
• 1 (9-ounces) package frozen artichoke hearts, thawed
• 1 cup frozen peas, thawed
• 1 head romaine, thinly sliced crosswise
• 1/4 cup water
• 1/4 cup mint leaves, coarsely chopped

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Instructions

1. Preheat oven to 450°F with rack in middle.
2. Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper (total). Roast until just cooked through, 8 to 10 minutes.
3. While fish cooks, heat remaining 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes.
4. Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.