Ingredients :
- 2 cups grape tomatoes halved
- 1 package frozen artichoke hearts thawed and patted dry
- 1/2 cup pitted Kalamata olives halved lengthwise
- 2 shallots minced
- 1/4 cup dry white wine
- 4 teaspoons olive oil divided
- 2 cloves garlic minced
- 1 teaspoon minced fresh thyme or ¼ teaspoon dried
- Salt and freshly ground black pepper
- 4 boneless, skinless cod fillets 1 to 1 ½ inches thick
- 2 tablespoons fresh parsley chopped, for garnish, optional
- 2 lemons cut into wedges, for serving
Directions :
- Adjust an oven rack to the middle position and preheat oven to 450 degrees.
- In a large bowl, add tomatoes, artichoke hearts, olives, shallots, wine, 2 teaspoons olive oil, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to combine, then spread into a 9-inch by 13-inch baking dish.
- Pat cod dry with paper towels. Nestle fillets into vegetable mixture, brush each fillet with remaining olive oil, and season to taste with salt and pepper.
- Bake until the fillets flake easily with a fork or paring knife, about 20 to 25 minutes (the internal temperature should reach 145 degrees). Garnish with parsley if desired and serve with lemon wedges.
