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Prep 10min
Total40min
Servings4
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Ingredients
1
tablespoons olive oil
1
can (14 oz) artichoke hearts, drained, or 14 oz frozen artichoke hearts
1
pint (2 cups) cherry tomatoes
1/2
cup halved pitted olives
1
green bell pepper, cut into strips
4
cloves garlic, crushed
1
tablespoon fennel seed
1 1/2
lb cod, cut into 4 to 6 portions
2
tablespoons drained capers
4 1/2
teaspoons grated orange peel (1 medium)
1/3
to 1/2 cup fresh orange juice (1 medium)
Salt and pepper to taste
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Steps
1
Heat oven to 450°F. Drizzle 15x10-inch pan with sides or large shallow roasting pan with 1 tablespoon olive oil.
2
Arrange artichoke hearts, tomatoes, olives, bell pepper, garlic and fennel seed in pan. Arrange fish over vegetables. Top with capers, orange peel, orange juice, salt and pepper.
3
Bake 30 minutes or until vegetables are tender and fish flakes easily with fork.
4
If desired, serve with rice, pasta or potatoes, green salad and/or crusty bread.
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To add some healthy greens to this dish, toss a few handfuls of baby kale, spinach or arugula over the top of the fish and vegetables ting pan during the last 5 minutes of roasting and allow it to wilt. Toss the greens into the vegetables before serving.
Not a fan of cod? Try using salmon portions, or even raw shrimp or scallops.
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Nutrition Facts are not available for this recipe
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