Roasted Fish with Artichokes and Sun-Dried Tomatoes

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Tested Till Perfect

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 276
pro 37 g
total fat 11 g
sat. fat 2 g
carb 7 g
fibre 2 g
chol 54 mg
sodium 288 mg
% RDI: -
calcium 9%
iron 16%
vit A 9%
vit C 32%
folate 17%

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.

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




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