There are some days that the only thing that sounds good is a dish that is filling, but really light and refreshing. That day for me was the day after Christmas. After all of the wonderful rich food of the holidays, I was seriously craving something simple and healthy.
Although, I have cooked fish in the past, I don’t have it very often. This meal satisfied not only the light and refreshing, but also the itch that exists to always try something new. Not to mention, it was quick to throw together and there aren’t many dishes for clean up.
Little did I remember, I am cooking for someone who is not totally a fish person. We sat at the table, had a glass of wine, and enjoyed the nice and quiet meal after the loud holidays. The not totally fish person cleaned his plate and I felt real success in mastering another fish recipe.
Baked Cod with Artichokes
- 2 – 6 oz cod fillets
- 1 pound Yukon gold potatoes, sliced
- 1 can artichoke hearts
- 1/2 cup pitted kalamata olives
- 1 Tbls fresh rosemary
- 1/4 cup olive oil
- salt and pepper
- Juice of one lemon
- Chopped fresh parsley
- Preheat oven to 450 degrees. Slice potatoes with mandolin for uniform size slices or cut as evenly as possible. Combine potatoes, artichoke hearts, kalamata olives, rosemary in a large bowl. Top with olive oil, salt and pepper and toss to coat.
- Place the mixture on parchment paper on a baking sheet and bake until the vegetables are tender and lightly browned, around 20-25 minutes.
- Brush the fish with olive oil and season with salt and pepper. Place on top of the vegetables and return to oven to bake until fish is opaque and vegetables golden brown. Approximately another 10-15 minutes.
- Drizzle fish with the lemon juice, sprinkle with parsley and serve with lemon wedges.
**Recipe from FoodNetwork.com for Roasted Cod with Artichoke.