Cod with Artichokes and Chickpeas
At The Restaurant: $29 per person This recipe is based on barigoule, a Provencal dish of artichokes, mushrooms and oil. To serve with cod, Mark Sullivan prepares it with baby artichokes and chanterelles.
At Home: $8 per person Make the dish with frozen artichokes and shiitake mushrooms, which are less pricey than chanterelles.
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