Mediterranean Baked Fish Recipe with Artichokes and Olives
Mediterranean Baked Fish with Artichokes and Olives is an easy, fast, and incredibly healthy dinner perfect for any night of the week.
Servings: 4 servings
Ingredients
- 1.5 tablespoon olive oil
- ½ yellow onion chopped or 2 large shallots, chopped
- 6 cloves garlic minced
- 28 oz chopped tomatoes two 14 ounce cans , liquid drained
- ¼ cup fresh chopped basil packed
- salt + pepper
- 16 oz White fish I used cod fillets, 4 fillets
- ½ cup feta cheese crumbled
- 15 oz artichoke hearts liquid drained
- 2 Roma tomatoes roughly chopped
- 4 ounces kalamata olives
- 2 tablespoon capers
- 1 lemon sliced
- additional feta cheese, basil, and capers for serving
Instructions
- Preheat oven to 375 degrees F.
- In a large oven-safe skillet, heat olive oil over medium heat (if you do not have an oven safe skillet, that's ok. You will just need to use two dishes). Once warm, add onion (or shallots) and garlic and sauté until fragrant, approximately 1-2 minutes. Add chopped tomatoes, basil, salt and pepper and mix well. Bring to just a boil and remove from heat.
- In the same (oven-safe) skillet, place fish on top of the fresh basil tomato sauce. Sprinkle with feta cheese.
- Gently place artichokes and chopped Roma tomatoes in the tomato sauce between the fish fillets, and place thin slices of lemon on top of the fish. Add the drained olives and capers on top of the fish and tomatoes.
- Place skillet in the center of your preheated oven and bake for approximately 15-25 minutes, or until fish flakes easily with a fork (the time will vary depending on the size and thickness of your fish).
- Garnish with fresh basil and feta cheese and serve with a side of fresh bread, couscous or quinoa.
Notes
**There are two methods of making this recipe.
- Bake the fish in the same oven-safe skillet that you prepared the tomato sauce. The instructions in this recipe card reflect that cooking method.
- Bake the fish in a separate (casserole) baking dish. This cooking method is reflected in the pictures. The only difference here is that you will need to transfer the sauce from the skillet to the baking dish.
Nutrition
Calories: 417kcal | Carbohydrates: 20g | Protein: 29g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1509mg | Potassium: 814mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1565IU | Vitamin C: 57.8mg | Calcium: 222mg | Iron: 3.9mg
