Roasted Fish with Artichokes and Sun-Dried Tomatoes

8 fish dishes in 30 minutes 150 Author: Canadian Living Credits: 8 fish dishes in 30 minutes 150

Tender artichokes and tangy sun-dried tomatoes add texture and flavour to mild tilapia fillets.

  • Portion size 4 servings

Ingredients

  • 4 tilapia fillets (about 1-1/2 lb/750 g)
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup sun-dried tomatoes in oil drained
  • 1 jar (6 oz/170 ml) marinated artichoke heart drained
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 lemon cut_into wedges

Method

Place fish on greased or parchment paper-lined rimmed baking sheet. Spread garlic over top of fish; sprinkle with salt and pepper. Finely slice tomatoes; spread over each fillet. Cut artichokes in half; place on tomatoes. Drizzle with oil.

Roast in 400°F (200°C) oven until fish flakes easily when tested, about 12 minutes. Sprinkle with parsley. Serve with lemon.

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Nutritional facts <b>Per serving:</b> about

  • Sodium 288 mg
  • Protein 37 g
  • Calories 276.0
  • Total fat 11 g
  • Cholesterol 54 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Fish with Artichokes and Sun-Dried Tomatoes