One-Pan Baked Cod with Artichokes, Olives, and Sun-Dried Tomatoes

Name: One-Pan Baked Cod with Artichokes, Olives, and Sun-Dried Tomatoes
Yield: Serves 4
Ingredients: 1 pound, frozen artichoke hearts, thawed and patted dry; ¾ cup, oil-packed sun-dried tomatoes, drained, ¼ cup oil reserved; , Salt and pepper; 1 teaspoon, grated lemon zest plus 1 tablespoon juice; ½ cup, pitted kalamata olives, chopped; 4 (6-ounce), skinless cod fillets, 1 to 1½ inches thick; 2 tablespoons, chopped fresh basil

Main Courses
Vegetables
Fish & Seafood
Weeknight

Wanting to infuse baked cod with fresh Mediterranean flavors, we set our sights on cod baked with artichokes, olives, and tomatoes.

SERVES 4

TIME 1 hour

One-Pan Baked Cod with Artichokes, Olives, and Sun-Dried Tomatoes

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