ROASTED FLOUNDER AND ARTICHOKES

Roasted Flounder and Artichokes image

Easy and good. Do NOT use marinated artichokes. Sole or other similar fish can be substituted for the flounder.

Provided by echo echo

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 large red onions, cut in thin wedges (about 1/2-inch wide)
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley
1 teaspoon grated orange zest
1/2 teaspoon minced garlic
2 cups artichoke hearts (canned or frozen and thawed)
1 cup cherry tomatoes, halved
4 (6 ounce) skinless flounder fillets

Steps:

Spread onions in an even layer in a 13 x 9-inch baking pan and drizzle oil over top; stir to coat; roast at 400F 30-35 minutes until golden.
In the meantime, mix together parsley, orange zest and garlic and set aside.
Remove onion pan from oven to a heatproof surface and stir in artichokes and tomatoes.
Push vegetables aside, place fish fillets on bottom of pan and spoon vegetables over fish; sprinkle with parsley mixture.
Roast 5-15 minutes at 400F (depending on thickness of fillets) until fish is opague in center.

Nutrition Facts : Calories 296.4, Fat 9.1, SaturatedFat 1.5, Cholesterol 81.7, Sodium 421.2, Carbohydrate 18.8, Fiber 6.2, Sugar 5, Protein 36.1

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