Last night I tried a new dish for dinner. It looked delicious and healthy, it tasted okay. Not bad, but it was important to get the olives, artichokes and tomatoes all in the same bite with fish to get all the flavor.
I will definitely try it again.
I will definitely try it again.
The Recipe
4 Cod fillets2 tbsp Sun Dried Tomato Vinaigrette (I used at least double that)
Brown fish in oven proof skillet for about 2 1/2 min. per side on med-high heat.
2 med. zucchini
1 can stewed tomatoes
1/2 cup kalamata olives
1 can artichoke hearts quartered
Once fish is browned spoon veggies around the fish and place in a 400 degree oven for 15 min.
While fish cooks mix
1/2 cup crumbled feta cheese with minced garlic, oregano and lemon juice.
Spread cheese over fish and veggies and bake for another 12-15 min.
Serve with lemon wedges
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