Ingredients:

  • 680 g (1.5 lbs) white fish fillets (Cod, Halibut, or Sea Bass)
  • 475 ml (2 cups) cherry tomatoes
  • 235 ml (1 cup) canned artichoke hearts, drained and quartered
  • 120 ml (0.5 cup) Kalamata olives, pitted and smashed
  • 1 large red onion, thinly sliced
  • 2 tbsp capers, drained
  • 60 ml (0.25 cup) extra virgin olive oil
  • 1 large lemon, sliced into rounds and juiced (about 30 ml juice)
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 2.5 ml (0.5 tsp) red pepper flakes
  • 60 ml (0.25 cup) fresh parsley, chopped

Instructions:

  1. Heat the oven. Set your rack to the middle position and preheat to 200°C (400°F).
  2. Prep the fish. Pat the 680 g of fillets with paper towels until bone dry. Do this until no moisture remains on the surface.
  3. Combine the vegetables. On a large rimmed sheet pan, toss the tomatoes, artichokes, olives, onion, and capers.
  4. Create the dressing. In a small bowl, whisk the olive oil, lemon juice, minced garlic, dried oregano, and red pepper flakes.
  5. Coat the base. Pour half of the oil mixture over the vegetables and toss with your hands until every piece is glistening.
  6. Nestle the fish. Push the vegetables aside to make nests for the fish fillets directly on the pan surface.
  7. Season the protein. Brush the remaining oil mixture over the fish and top with the lemon rounds.
  8. Roast the tray. Slide into the oven for 18 to 20 minutes until the fish is opaque and the tomatoes have collapsed.
  9. Check for doneness. Use a fork to gently pull at the thickest part of the fillet; it should separate into clean flakes.
  10. Add the freshness. Sprinkle the chopped parsley over the entire tray while it is still sizzling.