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Easy Roasted Fish & Artichokes

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Tasty, simple, and delicious, this recipe is suitable for anyone looking for a healthy, meatless meal. And, the best part? It uses canned artichokes which work very well and require no special prep (other than drying them).

Ingredients

  • 2 cans (14 oz) quartered artichoke hearts, packed in water

  • 2 tbsp (plus extra for drizzling) extra virgin olive

  • Kosher salt

  • Pepper

  • 1 pint cherry or grape tomatoes

  • 1 teaspoon oregano

  • ¼ tsp granulated garlic powder

  • pinch of red pepper flakes (optional)

  • 1 pound fleshy white fish filet(s) like cod, scrod, haddock, mahi mahi, etc

Preparation

  1. Preheat oven to 425 degrees F

  2. Drain well and pat very dry the artichokes

  3. Spread the artichokes & tomatoes on a sheet pan or in a large baking dish, and season with a big pinch of salt and pepper. Sprinkle on oregano, garlic powder, and red pepper flakes, if using. Drizzle with olive oil and toss to coat. Spread veggies out in pan.

  4. Roast for 10 minutes.

  5. While veggies are roasting, prepare the fish: Pat fish dry and salt & pepper both sides of the fish fillet(s)

  6. Take veggies out of oven and lay the fish on top of it, drizzling a little oil on top of the fillet(s).

  7. Put pan back in oven and roast for another 15 minutes.

  8. If you want your fish to be a little brown (and it isn't), place under a broiler set to high for about 2-3 minutes.

  9. Serve with starch of your choice (or not) and enjoy!

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