ROAST COD WITH ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
- Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
- Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.
CAESAR SALMON WITH ROASTED TOMATOES & ARTICHOKES
This recipe is my "go to" recipe for quick dinners, family or guests. It's colorful, healthy, easy to prepare and absolutely delicious. The best part is it only calls for five ingredients! -Mary Hawkes, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place salmon on half of a 15x10x1-in. baking pan coated with cooking spray. Brush with 2 tablespoons vinaigrette; sprinkle with 1/8 teaspoon pepper., In a large bowl, combine tomatoes, artichoke hearts and sweet pepper. Add the remaining vinaigrette and pepper; toss to coat. Place tomato mixture on remaining half of pan. Roast until fish just begins to flake easily with a fork and vegetables are tender, 12-15 minutes.
Nutrition Facts : Calories 318 calories, Fat 16g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 674mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
ARTICHOKE RELISH WITH SUN-DRIED TOMATOES AND OLIVES
This Mediterranean relish is great mixed in salads or spooned over grilled fish, lamb chops or spread on crostini.
Provided by threeovens
Categories Vegetable
Time 20m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook artichoke hearts according to package directions. Cut in half lengthwise.
- Drain tomatoes and cut into strips.
- Combine all ingredients in a medium bowl. Serve at once or refrigerate. Tastes best at room temperature.
Nutrition Facts : Calories 105.9, Fat 9.3, SaturatedFat 1.3, Sodium 285.1, Carbohydrate 5.5, Fiber 2.2, Sugar 1.1, Protein 1.7
ARTICHOKE AND SUN-DRIED TOMATO QUICHE
Make and share this Artichoke and Sun-Dried Tomato Quiche recipe from Food.com.
Provided by ratherbeswimmin
Categories Savory Pies
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, whisk the eggs, half-and-half, garlic, salt, and pepper together.
- Sprinkle grated Monterey Jack cheese over the bottom of the pie shell.
- Sprinkle the sun-dried tomatoes, artichoke hearts, and basil on top of the cheese.
- Pour the egg mixture over all.
- Sprinkle with parmesan cheese.
- Bake in a 350°F oven for about 40-45 minutes or until a knife comes out clean and top is golden brown.
- Let stand for 10 minutes.
- Cut into wedges and serve.
- **As always--cover pie crust edges w/ foil if necessary to prevent overbrowning.
Nutrition Facts : Calories 593.6, Fat 39.7, SaturatedFat 17.9, Cholesterol 222.8, Sodium 1260.6, Carbohydrate 38.6, Fiber 7.5, Sugar 3, Protein 23.5
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