Preheat oven to 200 °C.
Cut the skrei into portions and sprinkle with salt.
Cut peppers in half lengthwise, scrape out seeds and cut into strips.
Thinly slice onions and mince garlic.
Drain and quarter artichokes.
In a large pan, sauté onion in a little olive oil until translucent. Add garlic and cook until fragrant.
Stir tomato purée and harissa paste together, spread mixture over the onion and cook for 1 minute.
Add white wine, remove from heat and add artichokes and cherry tomatoes.
Tuck Skrei into the sauté pan and sprinkle with salt, pepper and capers.
Drizzle a little olive oil over and bake in the oven for about 20 minutes, until the fish is cooked through and the sauce bubbles.
Serve with black olives and bread.