Slow-Roasted Fish with Artichokes and Tomatoes

Slow-Roasted Fish with Artichokes and Tomatoes

Prep Time

30 Mins






Gluten-Free, Lactose Free
Lemony Mediterran flavors enhance this delicious fish baked with tomatoes, artichokes and kalamata olives.


2 (8 oz) fillets white fish, such as pollock, haddock, tilapia, cod, or sole
4 tsp. olive oil, divided
1/4 tsp. black pepper
1/8 tsp. salt
4 oz. whole-grain spaghetti (use brown rice noodles if following a gluten-free diet)
1 pint grape (or cherry) tomatoes, halved lengthwise
1 (15 oz) can quartered artichoke hearts, rinsed and drained
6 kalamata olives, roughly chopped
1 Tbsp. chopped fresh parsley
2 tsp. lemon juice (optional)


1. Preheat the oven to 275°F. Line a baking sheet with parchment paper or foil.
2. Place the fish fillets on the baking sheet. Rub the fillets on all sides with 2 tsp. olive oil and sprinkle with the pepper and salt.
3. Bake the fish for 20 to 25 minutes, or until the center is opaque.
4. Cook the pasta according to package directions. Drain.
5. Heat the remaining 2 tsp. olive oil in a large saute pan over medium-high heat.
6. Add the tomatoes and cook until softened, 5 to 7 minutes.
7. Add the artichokes and olives and heat through, about 2 minutes. Stir in the parsley.
8. To serve, plate each fillet with half the pasta. Spoon half the tomato-artichoke mixture over each plate (use the sauce with the fish and the pasta). Add a drizzle of lemon juice if desired.

Nutritional Information

  • Total Fat: 13g
    • Saturated Fat: 1.5g
  • Cholesterol: 130g
  • Sodium: 740g
  • Protein: 57g
  • Total Carbohydrate: 63g
    • DietaryFiber: 9g
    • Sugar: 9g