Roasted Flounder and Artichokes

Easy and good. Do NOT use marinated artichokes. Sole or other similar fish can be substituted for the flounder.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 2  large red onions, cut in thin wedges (about 1/2-inch wide)
• 2  tablespoons extra virgin olive oil
• 2  tablespoons  chopped fresh parsley
• 1  teaspoon  grated orange zest
• 1⁄2 teaspoon  minced garlic
• 2  cups artichoke hearts (canned or frozen and thawed)
• 1  cup cherry tomatoes, halved
• 4 (6 ounce)  skinless flounder fillets

Directions

1. Spread onions in an even layer in a 13 x 9-inch baking pan and drizzle oil over top; stir to coat; roast at 400F 30-35 minutes until golden.
2. In the meantime, mix together parsley, orange zest and garlic and set aside.
3. Remove onion pan from oven to a heatproof surface and stir in artichokes and tomatoes.
4. Push vegetables aside, place fish fillets on bottom of pan and spoon vegetables over fish; sprinkle with parsley mixture.
5. Roast 5-15 minutes at 400F (depending on thickness of fillets) until fish is opague in center.