This Mediterranean inspired fish dish is super simple, healthy, and delicious...makes for a great weeknight dinner!
8 3-4 ounce fillets of sole fresh or (if using frozen fillets, defrost completely in the refrigerator, and pat dry really well with paper towels)
1 8 ounce can artichokes in water, drain well and finely chop
4 Campari or 2 Roma tomatoes, seeds removed and finely diced
1 shallot finely chopped
3 cloves garlic chopped
⅓ cup Greek green olives finely chopped or (you can use any olives you prefer)
2 tbsp fresh basil chopped
2 tbsp extra virgin olive oil
Zest of a lemon and 2 tablespoons of the juice
½ tsp salt
½ tsp fresh ground pepper
1
Preheat oven to 375 degrees.
🐠Rinse the fish under cold water and pat dry with paper towels, arrange the fillets in a baking pan lined with parchment paper and season with salt and pepper.
🐠In a bowl add the chopped artichokes, tomatoes, shallots, garlic, chopped Greek olives, basil, olive oil, lemon zest and juice, mix well together.
🐠Arrange the artichoke mixture and liquid over each fillet, bake for 20–25 minutes. Transfer to a platter and serve with wedges of lemons, roasted baby potatoes or fresh green salad.
CategoryFish
Ingredients
8 3-4 ounce fillets of sole fresh or (if using frozen fillets, defrost completely in the refrigerator, and pat dry really well with paper towels)
1 8 ounce can artichokes in water, drain well and finely chop
4 Campari or 2 Roma tomatoes, seeds removed and finely diced
1 shallot finely chopped
3 cloves garlic chopped
⅓ cup Greek green olives finely chopped or (you can use any olives you prefer)
2 tbsp fresh basil chopped
2 tbsp extra virgin olive oil
Zest of a lemon and 2 tablespoons of the juice
½ tsp salt
½ tsp fresh ground pepper