Roasted Fish with Artichokes and Sun-Dried Tomatoes
Servings: 4
Ingredients:
Roasted Fish with Artichokes and Sun-Dried Tomatoes
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
-
4 tilapia fillets (about 1-1/2 lb/750 g)
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
1/3 cup (75 mL) drained oil-packed sun-dried_tomatoes
1 jar (6 oz/170 mL) marinated artichoke hearts, drained
1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) chopped fresh parsley
1 lemon, 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.
Additional Information
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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.
Tags:
Source
Canadian Living Magazine: January 2006
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