Mediterranean Baked Fish with Artichokes and Olives

THE FORKED SPOON(2)
Scott: "Used eggplant instead of artichoke as that was wh…" Read More
19Ingredients
55Minutes
410Calories

Ingredients

US|METRIC
  • 1 1/2 tablespoons olive oil
  • 1/2 yellow onion
  • 2 shallots
  • 6 cloves garlic
  • 28 ounces chopped tomatoes (two 14 ounce cans)
  • 1/4 cup basil (fresh chopped, packed)
  • pepper
  • salt
  • 16 ounces white fish
  • 4 fillets
  • 1/2 cup feta cheese (crumbled)
  • 15 ounces liquid (artichoke hearts, drained)
  • 2 Roma tomatoes (roughly chopped)
  • 4 ounces kalamata olives
  • 2 tablespoons capers
  • 1 lemon (sliced)
  • feta cheese
  • basil
  • capers
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    NutritionView More

    410Calories
    Sodium45% DV1090mg
    Fat32% DV21g
    Protein61% DV31g
    Carbs10% DV29g
    Fiber24% DV6g
    Calories410Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol90mg30%
    Sodium1090mg45%
    Potassium1230mg35%
    Protein31g61%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber6g24%
    Sugars9g18%
    Vitamin A60%
    Vitamin C100%
    Calcium30%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Scott 2 months ago
    Used eggplant instead of artichoke as that was what I had. Really good flavours and pretty easy to put together as well
    Nina 9 months ago
    Needed a lot more time in oven. Probably because I did 2lbs of cod. So it was about 45 minutes to an hour at 380 degrees. But flavors were out of this world. I made garlic bread too to soak up the amazing red sauce which is FANTASTIC!

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