Tested till perfect Roasted Fish with Artichokes and Sun-Dried Tomatoes

Roasted Fish with Artichokes and Sun-Dried Tomatoes

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2006

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4tilapia fillettilapia fillets, (about 1-1/2 lb/750 g)
  • 2 2cloves garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/3 cup 1/3cupsun-dried tomatoes in oil, drained
  • 1 jar (6 oz/170 mL) 1jar (6 oz/170 mL)marinated artichoke heartmarinated artichoke hearts, drained
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 tbsp 1tbspchopped fresh parsley
  • 1 1lemonlemons, cut_into wedges
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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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Additional information :

Tip: You can also use the dry-packed sun-dried tomatoes instead of the oil-packed. Just soak in boiling water for 15 minutes. Then drain, slice and use as for the oil-packed variety.

Nutritional Information Per serving: about

cal 276 pro 37g total fat 11g sat. fat 2g
carb 7g fibre 2g chol 54mg sodium 288mg

% RDI:

calcium 9 iron 16 vit A 9 vit C 32
folate 17
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