Name: One-Pan Baked Cod with Artichokes, Olives, and Sun-Dried Tomatoes
Total time: 1 h
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

Why This Recipe Works

To streamline this recipe, we swapped out fresh tomatoes for sun-dried and used the tomatoes’ packing oil to infuse the dish with plenty of bright, rich flavor. We tossed artichoke hearts (frozen, for extra convenience) in some of that oil and roasted them to build some browning. Next, we mixed in the sun-dried tomatoes along with kalamata olives and lemon zest, stirring some of the savory packing oil into the vegetables. We brushed more of that same oil on our cod fillets before baking them atop the vegetables. The fish was perfectly cooked in just 15 minutes, and a drizzle of lemon juice and a sprinkling of fresh basil provided the perfect finish.

Before You Begin

You can substitute haddock or halibut for the cod. To thaw the frozen artichokes quickly, microwave them, covered, for 3 to 5 minutes, then drain them thoroughly in a colander.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Toss artichokes with 2 tablespoons tomato oil in bowl and season with salt and pepper. Spread into 13 by 9-inch baking dish and roast until lightly browned, about 15 minutes.

Stir lemon zest, olives, sun-dried tomatoes, and 1 tablespoon tomato oil into artichokes in dish. Pat cod dry with paper towels, then nestle into artichoke mixture. Brush tops of fish with remaining 1 tablespoon tomato oil and season with salt and pepper. Bake until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 15 to 18 minutes.

Remove dish from oven. Drizzle fish with lemon juice, sprinkle with basil, and serve.