This Mediterranean Fish with Artichokes and Olives is the best meal you can make with less than 10 minutes of prep time and out of the oven in 30 minutes!This recipe takes you to the Mediterranean, with all the mouthwatering flavors working beautifully together while the fish is perfectly cooked! With artichokes, sun-dried tomatoes, shallots, sliced garlic, extra virgin olive oil,
Course Main Course
Cuisine Mediterranean, Pacific Coast, Seafood
Keyword 30 minute meal, artichoke, baked rockfish recipe, cod recipe, fish with olives, ling cod, ling cod recipes, mediterranean diet, mediterranean diet recipes, white fish recipes
Preheat the oven to 400 °F. Drizzle 2 tablespoons of olive oil into a baking dish.
Clean and pat the fish fillet dry using a paper towel. Then coat it with 2 tablespoons of olive oil and massage the spices, and the salt onto the fillet, and place it in the baking dish.
Sprinkle the garlic around the fillet, then the artichokes, sun-dried tomatoes, shallots, and parsley. Then squeeze half of the lemon right on top of the fillet.
Bake until the internal temperate reads 140 °F, which usually takes about 15 minutes.
Cut the other half of the lemon into wedges and squeeze some of them onto the fillet, the others sprinkle around the dish serve.
Notes
Substitutions:
Marinated Sun-dried Tomatoes can be switched out for non-marinated. However, you'll need to hydrate them in hot water.
Storing leftovers: You can store leftovers in an air-tight container for up to 2 days in the fridge.