Best Roasted Fish With Artichokes Recipes

ROAST COD WITH ARTICHOKES RECIPE - (4.5/5)

Roast Cod with Artichokes Recipe - (4.5/5) image

Provided by danyell923

Number Of Ingredients 9

Ingredients

1 pound Yukon gold potatoes, thinly sliced
1 9-ounce box frozen artichoke hearts, thawed
1/2 cup pitted kalamata olives
1 tablespoon fresh rosemary leaves
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6-ounce cod fillets
Juice of 1/2 lemon, plus wedges for serving
1 tablespoon chopped fresh parsley

Steps:

Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes. Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes. Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges. Per serving: Calories 373; Fat 17 g (Saturated 2 g); Cholesterol 52 mg; Sodium 1,219 mg; Carbohydrate 24 g; Fiber 5 g; Protein 30 g Photograph by Justin Walker

ARTICHOKE COD WITH SUN-DRIED TOMATOES

Artichoke Cod with Sun-Dried Tomatoes image

Cod is a fabulous break from really rich dishes that take so long to prepare. I like to serve this dish over a bed of greens, pasta or quinoa. A squeeze of lemon gives it another layer of freshness. -Hiroko Miles, El Dorado Hills, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 can (14 ounces) quartered water-packed artichoke hearts, drained
1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
2 green onions, chopped
3 tablespoons olive oil
1 garlic clove, minced
6 cod fillets (6 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
Optional: Salad greens and lemon wedges

Steps:

Preheat oven to 400°. In a small bowl, combine the first 5 ingredients; toss to combine., Sprinkle both sides of cod with salt and pepper; place in a 13x9-in. baking dish coated with cooking spray. Top with artichoke mixture., Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork. If desired, serve over greens with lemon wedges.

Nutrition Facts : Calories 231 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 665mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges