Total: 1hr 0min
2 lg red onions, cut into 1/4" wedges
2 tbsp extra virgin olive oil
10 oz fresh artichoke hearts from your garden or farmers market
1 cup sm cherry or grape tomatoes
2 tbsp chopped parsley
1 tsp grated orange zest
1 clove garlic, minced
4 skinless flounder or other fish fillets (4—6 oz each)
1. Preheat oven to 400°F. Combine onions and oil in 13" x 9" baking dish. Spread in even layer.
2. Roast until onions are golden, about 35 minutes. Remove from oven. Stir in artichokes and tomatoes.
3.In small bowl, mix parsley, orange zest, and garlic. Set aside.
4. Increase oven temperature to 450°F. Push vegetables to one side of dish and add fish. Spoon vegetables over fish. Sprinkle with parsley mixture.
5. Return to oven and roast until fish is opaque in center, about 5 minutes for thin fillets and 12 to 15 minutes for thicker fillets.
Nutritional Facts per serving
CALORIES 302 cal
FAT 16.4 g
SATURATED FAT 2.3 g
CHOLESTEROL 54.4 mg
SODIUM 180.6 mg
CARBOHYDRATES 14.9 g
TOTAL SUGARS 5.3 g
DIETARY FIBER 6.1 g
PROTEIN 24.3 g
Recipe courtesy of the Rodale Recipe Finder.