Baked Cod with Artichokes, Olives, and Sun-Dried Tomatoes
1 lb. frozen artichoke hearts, thawed and patted dry
3/4 c. oil-packed sun-dried tomatoes, drained, 1/4 c. oil reserved
1 tsp. grated lemon zest
1 Tbsp. lemon juice
1/2 c. pitted kalamata olives, chopped
4 (6 oz) cod fillets, 1 to 1 1/2 inches thick
2 Tbsp. fresh basil, chopped
Adjust oven rack to middle position. Heat oven to 450 degrees.
Toss artichokes with 2 Tbsp. tomato oil in a bowl and season with salt and pepper. Spread into a 13x9 baking dish and roast until slightly browned, about 15 minutes.
Stir lemon zest, olives, sun-dried tomatoes, and 1 Tbsp. tomato oil into artichokes in the baking dish. Pat the cod dry with paper towels, then nestle it into the artichoke mixture. Brush tops of fish with remaining tomato oil and season with salt and pepper. Bake until fish flakes apart when prodded gently with a paring knife - about 15 to 18 minutes.
Remove dish from oven and drizzle fish with lemon juice. Sprinkle with basil and serve.
Notes: We haven't tried this yet.