We all have the dish that tastes out of this world but may not look so hot. As a food blogger, I am acutely aware of the importance of a good looking dish - hence the popularity of the hashtag "foodporn" and food-centric sites like Pinterest. This dish comes in at about a 8 out of 10 on the messy looking scale, once you get beyond the lack of aesthetic appeal you will find that this recipe will be on your regular dinner rotation. One pan meals are wildly popular right now and with good reason. Everything in one dish, into to the oven and dinner is done. Ok, you probably want to add a lettuce or fruit salad to meet our dietary guidelines but this meal covers a few bases. Better yet, you can assemble this on a Sunday, cover and put in the fridge and it is ready to go into the oven when you get home from work on Monday. Any white fish will work here, you will want to make sure the filet is not more than 1" thick or you will have to increase the baking time and risk over cooking the green beans. Since this recipe doesn't use the entire can of artichoke hearts, I have included a bonus no cook sauce recipe for you to use on pasta or over cooked veggies.
One Pan Mediterranean Roasted Fish
by Inspired by the Seasons
- 2 - 10 oz. white fish filets, tilapia or halibut for instance
- 1 1/2 c fresh green beans, cut into 2" pieces
- 1 c quartered artichokes from a can *bonus recipe for the rest of those artichokes below
- 1 medium shallot, thinly sliced
- 1 large clove garlic, thinly sliced
- 3/4 c crumbled feta cheese
- 2 T olive oil
- 1 tsp freshly cracked pepper
- 1/4 tsp salt
- 6 thin slices of lemon
For the sauce, combine below ingredients in a small bowl:
- 1 5.3 oz. container of plain Greek yogurt
- 1 1/2 tsp capers
- 1 T lemon juice
Line a 9"x 12" baking pan with parchment paper.. Preheat oven to 425 degrees.
In a large bowl combine the green beans, artichoke hearts, shallots, garlic, and feta cheese and one tablespoon of the olive oil. Rinse fish and pat dry. Place fish in the baking dish and add salt and pepper. Layer with lemon slices. Surround the fish with the contents of the bowl and top with remaining olive oil.
Bake in oven 25-30 minutes until fish is done. Let rest 5 minutes before serving. Add some of the sauce to the fish, bring the remainder to the table.
Artichoke Heart Pasta Sauce
- 3/4 c of a can of quartered artichoke hearts
- 1 tsp capers
- 2 green onions
- 1/4 c grated Parmesan cheese
- 1/4 tsp smoked paprika
- 1 T lemon juice
- 1 garlic clove
- 1/4 c olive oil
Pulse first 7 ingredients in a food processor until combined. Drizzle in olive oil while processor is on low.
Serve immediately over your favorite pasta, spiralized veggies or cooked cauliflower