Mediterranean Diet lovers rejoice – this one is for you – easy, clean and light. Another one-pot (or one pan) dish easily prepped and cooked in 30 minutes. Omit the olives if they offend. Olives are apparently polarizing. This one is adapted from America’s Test Kitchen 6 Ingredient Solution Cookbook and could not be easier.
- 1 cup of oil-packed sun dried tomatoes
- 1 lemon
- 1/2 cup pitted kalamata olives
- 4 (6oz) skinless cod fillets
- fresh basil
- 1 lb frozen artichoke hearts
- 2 handfulls of fresh grape or cherry tomatoes
Adjust middle rack to 450 degrees.
Drain sun-dried tomatoes reserving 1/4 cup of the oil. Thaw or defrost frozen artichoke hearts in the microwave. Pat chokes dry and toss with 2 TBS of the reserved tomato oil. Season well with kosher salt and pepper. Spread artichokes in single layer on 9x13 baking dish. Roast in oven until lightly browned, about 13 minutes. Bring oven to broil, and broil for up to 2 minutes, watching closely so not to burn - you just want a nice bit of brown. Remove baking dish from oven and let sit.
Reduce oven heat to 450 degrees.
Into baking dish with artichokes, squeeze 1 TBS of lemon juice. I do this through my fingers to catch any seeds. Slice olives into thin rings or chop, whatever is easier. Stir olives, fresh tomatoes, sun dried tomatoes and 1 TBS of reserved tomato oil into tray. Toss to coat.
Pat fish dry with towel and nestle into artichoke mixture. Brush fish fillets with the remaining tomato oil and season well with kosher salt and pepper.
Bake until fish flakes, about 15 - 18 minutes. Internal temp should be around 140 degrees.
Chop basil and sprinkle on fish. Drizzle with lemon juice and serve.