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Striped Bass with Artichokes and Olives

 

With 8 days of indulgence of Chanukah behind us, it is time to get serious about nourishing ourselves with good healthy and DELICIOUS food!

This Striped Bass dish is the perfect meal to ease yourself into the habit of preparing yourself good nutritious meals that do not have to be bland and boring. Yes it does take a little effort to put this meal together, but the key word here is LITTLE!

And what is a little effort for a BIG reward; eating something that is outrageously tasty, totally satisfying and is good for you. It doesn’t get better than that!

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Striped Bass with Artichokes and Olives

4 skinless filets of striped bass or other mild white fish like flounder
1 lemon
1 bunch flat leaf parsley
5 cloves minced garlic
4 tblsp olive oil
1/2 whole wheat baguette, or 1 cup whole wheat bread crumbs
1 pkg frozen artichoke hearts or 1 can of artichoke hearts, sliced
1/2 cup kalamata olives, pitted
1/2 container grape tomatoes

Preheat oven to 475 degrees. Remove zest from the lemon with a microplane grater, and combine with parsely, garlic, 2 tblsp olive oil and 1 tsp salt in processor. Pulse and gradually add the bread until it’s coarse crumbs (if using crumbs, you can chop parsley and garlic and combine well with bread crumbs, zest, oil and salt)

Spread the bread crumbs in a 9×13 baking dish and arrange vegetables around the edges. Bake until bread crumbs are toasted and browned, and then scoop out crumbs to a bowl and add the fish to the baking dish. Top the fish with the bread crumbs, drizzle with some olive oil and bake until fish is cooked through and vegetables roasted, between 15-25 minutes, depending on the thickness of your fish. Serve with lemon wedges.

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About the Author

Jackie Kest lives in sunny California with her Husband and kids. Follow her as she cooks and experiments with recipes creating delicious & HEALTHY meals for her family!

Comments (1)

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  1. Margot G says:

    YUMMMY…I love artichokes and kalamata olives.

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