Pesto Cream Dory with Tomatoes and Artichokes

Season dory fillets with salt, pepper, and balsamic  vinegar. Chill in the refrigerator for 30 minutes to an hour.

Spread 1/2 tablespoon pesto on top of each fillet.

Wrap fish in aluminium foil together with artichokes and quartered tomatoes.

Steam for 7 to 10 minutes or until fish is thoroughly cooked. Transfer to a serving platter and serve hot.