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Categories:
red onions extra-virgin olive oil parsley orange zest garlic hearts cherry tomatoes skinless flounder
Viewed: 64 - Published at: 4 years agoIngredients
- 2 large red onions, cut in thin wedges (about 1/2-inch wide)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 teaspoon grated orange zest
- 1/2 teaspoon minced garlic
- 2 cups artichoke hearts (canned or frozen and thawed)
- 1 cup cherry tomatoes, halved
- 4 (6 ounce) skinless flounder fillets
Method
- Spread onions in an even layer in a 13 x 9-inch baking pan and drizzle oil over top; stir to coat; roast at 400F 30-35 minutes until golden.
- In the meantime, mix together parsley, orange zest and garlic and set aside.
- Remove onion pan from oven to a heatproof surface and stir in artichokes and tomatoes.
- Push vegetables aside, place fish fillets on bottom of pan and spoon vegetables over fish; sprinkle with parsley mixture.
- Roast 5-15 minutes at 400F (depending on thickness of fillets) until fish is opague in center.
