Roasted Flounder and Artichokes |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
Easy and good. Do NOT use marinated artichokes. Sole or other similar fish can be substituted for the flounder. 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 |
Directions:
1. 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.
2. In the meantime, mix together parsley, orange zest and garlic and set aside.
3. Remove onion pan from oven to a heatproof surface and stir in artichokes and tomatoes.
4. Push vegetables aside, place fish fillets on bottom of pan and spoon vegetables over fish; sprinkle with parsley mixture.
5. Roast 5-15 minutes at 400F (depending on thickness of fillets) until fish is opague in center.
|
|