Roasted Fish with Artichokes

Roasted Fish with Artichokes Recipe

Preparation time: 15 minutes | Cooking time: 50 minutes | Servings: 4

Introduction

Roasted Fish with Artichokes is a delicious and healthy dish that combines the flavors of tender fish fillets with roasted vegetables. This recipe is perfect for a light and satisfying meal that is easy to prepare.

History

The combination of fish and artichokes has been a popular dish in Mediterranean cuisine for centuries. The artichoke is a versatile vegetable that pairs well with a variety of proteins, including fish. Roasting the fish and vegetables together creates a flavorful and nutritious meal that is perfect for any occasion.

Ingredients

2 large red onions, cut into 0.25-inch wedges
2 tbsp extra virgin olive oil
1 (10 oz (283 g)) package frozen artichoke hearts, thawed, about 2 cups
1 cup small cherry or grape tomatoes
2 tbsp chopped parsley
1 tsp grated orange zest
1 clove garlic, minced
4 (4 – 6 oz (170 g)) skinless flounder or other fish fillets

How to prepare

Preheat the oven to 400°F (204°C).
In a 13"x9" baking dish, combine the onions and oil.
Spread the mixture in an even layer.
Roast the onions until they are golden, about 35 minutes.
Remove the dish from the oven.
Stir in the artichokes and tomatoes.
In a small bowl, mix together the parsley, orange zest, and garlic. Set aside.
Increase the oven temperature to 450°F (232°C).
Push the vegetables to one side of the baking dish and add the fish.
Spoon the vegetables over the fish.
Sprinkle the parsley mixture over the dish.
Return the dish to the oven and roast until the fish is opaque in the center.
For thin fillets, this will take about 5 minutes, while thicker fillets may take 12-15 minutes.

Variations

Add olives or capers for a briny flavor.
Use different types of fish, such as salmon or cod, for variety.
Top the dish with a squeeze of lemon juice before serving for a bright and fresh flavor.

Cooking Tips & Tricks

Make sure to thaw the artichoke hearts before using them in this recipe.

- Use a baking dish that is large enough to hold all of the ingredients in a single layer for even cooking.

- Be sure to check the fish for doneness before serving, as overcooked fish can become dry and tough.

- Feel free to customize this recipe by adding your favorite herbs and spices to the dish.

Serving Suggestions

Serve the Roasted Fish with Artichokes with a side of quinoa or brown rice for a complete and satisfying meal.

Cooking Techniques

Roasting the fish and vegetables together allows the flavors to meld and creates a delicious one-pan meal that is easy to prepare.

Ingredient Substitutions

Use fresh artichoke hearts instead of frozen if available.

- Substitute cherry tomatoes for grape tomatoes if desired.

- Use any type of white fish fillets for this recipe.

Make Ahead Tips

This dish can be prepared ahead of time and stored in the refrigerator until ready to roast. Simply follow the recipe up to the point of roasting and cover the dish with plastic wrap before refrigerating.

Presentation Ideas

Serve the Roasted Fish with Artichokes on a bed of fresh greens for a colorful and elegant presentation. Garnish with additional parsley and orange zest for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the fish and vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the dish in a preheated oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

This recipe contains approximately 300 calories per serving.

Carbohydrates

This recipe contains approximately 15 grams of carbohydrates per serving.

Fats

This recipe contains approximately 10 grams of fat per serving.

Proteins

This recipe contains approximately 25 grams of protein per serving.

Vitamins and minerals

This recipe is rich in vitamins and minerals, including vitamin C, vitamin K, and potassium from the artichokes and tomatoes.

Alergens

This recipe contains fish and may not be suitable for individuals with fish allergies.

Summary

Overall, this recipe is a nutritious and balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Roasted Fish with Artichokes is a flavorful and nutritious dish that is perfect for a light and satisfying meal. With a combination of tender fish fillets, roasted vegetables, and a zesty parsley and orange zest topping, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Roasted Fish with Artichokes. It was a warm summer day, and I was visiting my dear friend Maria in her small coastal town in Italy. Maria was known for her incredible cooking skills, and I was always eager to learn from her.

As we sat at her dining table, she brought out a beautiful platter of roasted fish with artichokes. The aroma wafted through the air, filling the room with a tantalizing scent that made my mouth water. I couldn't wait to take my first bite.

Maria smiled as she saw my excitement and said, "This recipe has been passed down in my family for generations. It's a simple dish, but the flavors are so rich and satisfying."

She then proceeded to explain the recipe to me in detail. She started by marinating the fish in a mixture of olive oil, garlic, lemon juice, and a blend of Mediterranean spices. The fish was then placed on a bed of fresh artichokes, which had been seasoned with salt, pepper, and a touch of balsamic vinegar.

Once everything was ready, Maria popped the dish into the oven and let it roast to perfection. The fish turned a beautiful golden brown, and the artichokes caramelized beautifully. I couldn't wait to dig in.

As we sat down to enjoy the meal, Maria told me about how she had learned the recipe from her own grandmother many years ago. She had spent countless hours in the kitchen, watching and learning as her grandmother prepared delicious meals for their family.

"I always knew that cooking was my passion," Maria said with a smile. "And this recipe for Roasted Fish with Artichokes is one of my favorites. It reminds me of the warm summer days we spent by the sea, enjoying fresh seafood and laughter with loved ones."

As we finished our meal, I knew that I had to learn how to make this dish for myself. Maria graciously shared the recipe with me, and I made a mental note to recreate it as soon as I returned home.

Back in my own kitchen, I gathered all the ingredients I needed to make the Roasted Fish with Artichokes. I followed Maria's instructions carefully, marinating the fish and preparing the artichokes with precision.

As the dish roasted in the oven, the familiar aroma filled my kitchen, transporting me back to that warm summer day in Italy. I couldn't wait to taste the final result.

When the dish was finally ready, I plated it up and took a bite. The flavors were just as rich and satisfying as I remembered. The fish was perfectly cooked, tender and flaky, while the artichokes added a delicious earthy flavor to the dish.

I sat down to enjoy my meal, savoring each bite and reminiscing about my time with Maria in Italy. I felt grateful for her generosity in sharing this recipe with me, and I knew that it would become a staple in my own kitchen for years to come.

As I finished my meal, I thought about how recipes like this one have the power to connect us to our past, to our loved ones, and to the traditions that have shaped us. Cooking is more than just a practical skill – it's a way to honor our heritage and create lasting memories with those we hold dear.

And so, whenever I make Roasted Fish with Artichokes, I am reminded of that warm summer day in Italy, of Maria's kindness and generosity, and of the joy that comes from sharing a delicious meal with loved ones. Cooking truly is a labor of love, and I am grateful for the lessons I have learned from my dear friend and mentor.