Roasted Cod With Artichokes & Sun-dried Tomatoes

Ingrédients

3 cups jarred whole baby artichokes packed in water, halved, rinsed, and patted dry

¾ cup oil-packed sun-dried tomatoes, drained, ¼ cup oil reserved, divided

¾ teaspoon table salt, divided

½ teaspoon pepper, divided

½ cup pitted kalamata olives, chopped coarse

1 teaspoon grated lemon zest plus 1 tablespoon juice

4(6- to 8-ounce) skinless cod fillets, 1 inch thick

2 tablespoons chopped fresh basil

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees.

Toss artichokes with 2 tablespoons tomato oil, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl, then spread into even layer in 13 by 9-inch baking dish.

Roast artichokes until lightly browned, about 15 minutes.

Remove baking dish from oven and stir in olives, lemon zest, tomatoes, & 1 tablespoon tomato oil.

Pat cod dry with paper towels and nestle into vegetables in dish.

Brush cod with remaining 1 tablespoon tomato oil and sprinkle with the remaining 1/3 tsp salt & 1/4 tsp pepper.

Roast until fish flakes apart when gently prodded with paring knife and registers 135 degrees, 15 to 18 minutes. Drizzle with lemon juice and sprinkle with basil. Serve.

Notes

Jenn: terrible photo but pretty tasty. Would be good on a salad. I had it on couscous but was missing some fresh veggies. I dabbed a bit of pesto instead of basil because that is what I had. I skipped the olives.

Substitutions: Black Sea Bass • Haddock • Hake • Pollock

A meal from a casserole dish doesn't mean bland and old-fashioned. This roasted cod dish is bold and bright, inspired by the flavors of the Mediterranean.

Using a pantry-friendly combination of tender jarred baby artichokes, sweet sun-dried tomatoes, and briny kalamata olives strategically as our base for the fish kept prep work light and promised to infuse the mild fish with multiple layers of flavor. We roasted the artichokes first, tossing them with the tomatoes' packing oil to deepen their subtle flavor. We stirred in the sun-dried tomatoes and chopped olives as well as some grated lemon zest before finally nestling in the cod fillets, brushing them with more of the potent tomato oil. By the end of its brief roasting time, this fuss-free cod dinner boasted incredible complexity, with fish infusing vegetables and vegetables infusing fish. While we prefer the flavor and texture of jarred whole baby artichokes, you can substitute 18 ounces frozen artichoke hearts, thawed and patted dry.