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Roasted Fish with Artichokes and Sun-Dried Tomatoes

By The Canadian Living Test Kitchen

Tested till perfect

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Roasted Fish with Artichokes and Sun-Dried Tomatoes

This recipe makes 4 servings

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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

More great recipes from this menu:

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)
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup sun-dried tomatoes in oil, drained
  • 1 jar (6 oz/170 mL) marinated artichoke hearts, drained
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp 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.

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

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