Ingredients for Roasted Flounder And Artichokes
- Red Onions
- Extra Virgin Olive Oil
- Fresh Parsley
- Zest of 1 orange
- 2 cloves garlic, minced
- Artichoke Hearts
- Cherry Tomatoes
- Flounder Fillets
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roasted Flounder And Artichokes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Roasted Flounder And Artichokes
- Preheat oven to 400°F (200°C).
- Spread 1 large yellow onion, thinly sliced, in an even layer in a 13 x 9-inch baking pan. Drizzle with 1 tablespoon olive oil. Stir to coat.
- Roast for 30-35 minutes, or until onions are golden brown and slightly caramelized.
- While onions roast, prepare the parsley mixture: Finely chop 1/4 cup fresh parsley, zest 1 orange, and mince 2 cloves garlic. Combine in a small bowl and set aside.
- Remove the baking pan from the oven and carefully stir in 1 (14-ounce) can artichoke hearts, drained and quartered, and 1 cup cherry or grape tomatoes, halved.
- Gently push the vegetables to the sides of the pan, creating space in the center.
- Place 4 (6-ounce) flounder fillets (or sole/similar fish) on the bottom of the pan, nestled amongst the vegetables.
- Spoon the roasted vegetables over the fish fillets.
- Sprinkle generously with the parsley mixture.
- Roast for 5-15 minutes, or until the fish is opaque in the center and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
20g
Fat
7g
Carbs
6g
