It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Roasted Rockfish with Tomatoes, Artichokes, Lemon and Rosemary
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- #67145
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (12 ounce size) artichoke hearts, drained and quartered
4 rockfish fillets, about 4 ounces each
1 teaspoon chopped, fresh rosemary
salt, to taste
freshly ground black pepper
1 cup diced, canned tomatoes, drained
1/4 cup fresh lemon juice
directions
Preheat the oven to 350 degrees F.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until it is soft and translucent, about 5 minutes.
Add the garlic and artichokes, season with salt and pepper, cook for 2 more minutes and transfer to a baking dish.
Season the rockfish fillets with rosemary, salt and pepper and place them in the baking dish. Pour the tomatoes over the fillets and sprinkle with lemon juice, salt and pepper.
Bake until the fish is just cooked through, about 10 to 12 minutes, depending on the thickness of the fish.
added by
yogiyogabear
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 11, 2009
We loved it! Used a fresh East Texas tomato, for 'tis the season. Buonappetito!