Roasted Fish with Artichokes and Sun-Dried Tomatoes
By The Canadian Living Test Kitchen
src : /data/www/vhosts/ncmdev.transcontinentalmedia.com/html/business/img/photos/biz/fish-dinner-1501271874371.jpg
width : 150
height : 150
dst : /data/www/vhosts/ncm-frontends/html/canadianliving.com/img/photos/biz/fish-dinner-1501271874371.jpg
This recipe makes 4 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per serving: about |
- |
|
cal |
276276 cal |
|
pro |
37 g37g pro |
|
total fat |
11 g11g total fat |
|
sat. fat |
2 g2g sat. fat |
|
carb |
7 g7g carb |
|
fibre |
2 g2g fibre |
|
chol |
54 mg54mg chol |
|
sodium |
288 mg288mg sodium |
|
% RDI: |
- |
|
calcium |
99 calcium |
|
iron |
1616 iron |
|
vit A |
99 vit A |
|
vit C |
3232 vit C |
|
folate |
1717 folate |
Tender artichokes and tangy sun-dried tomatoes add texture and flavour to mild tilapia fillets.
Ingredients
- 4 tilapia fillets , (about 1-1/2 lb/750 g)4 4tilapia fillettilapia fillets, (about 1-1/2 lb/750 g)
- 2 cloves garlic , minced2 2cloves garlic, minced
- 1/4 tsp salt 1/4 1/4tsp tspsalt
- 1/4 tsp pepper 1/4 1/4tsp tsppepper
- 1/3 cup sun-dried tomatoes in oil , drained1/3 1/3cup cupsun-dried tomatoes in oil, drained
- 1 jar (6 oz/170 mL) marinated artichoke hearts , drained1 1jar (6 oz/170 mL) jar (6 oz/170 mL)marinated artichoke heartmarinated artichoke hearts, drained
- 1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
- 1 tbsp chopped fresh parsley 1 1tbsp tbspchopped fresh parsley
- 1 lemon , cut_into wedges1 1lemonlemons, cut_into wedges
Preparation
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.
More roasted fish recipes:
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.
Source : Canadian Living Magazine: January 2006