Provençal sheet pan fish with olives, tomatoes, and artichokes

Step 1/ 4

• 200 g jarred artichoke hearts
• 7½ g thyme
• 7½ g sage leaves
• 7½ g parsley
• 125 g cherry tomatoes
• 50 g jarred pitted green olives
• 1 bell peppers
• ½ clove garlic

• 1 oven
• 1 garlic press
• 1 cutting board
• 1 knife

Preheat the oven to 200ºC/390°F. Finely chop thyme, and roughly chop sage and parsley. Halve tomatoes and artichoke hearts. Slice olives and bell peppers into thin rings. Mince garlic.

Step 2/ 4

• 375 g cod fillets
• 1 bell peppers
• olive oil

• 1 baking sheet
• 1 parchment paper

Season cod with some of the sage, thyme, salt, and pepper, and set aside. Transfer bell peppers to a parchment-lined baking tray and drizzle olive oil all over. Season with remaining herbs, salt, and pepper. Let roast in the oven for approx. 15 min.

Step 3/ 4

• olive oil
• 200 g jarred artichoke hearts
• 50 g jarred pitted green olives

Once peppers are roasted, add cod to the baking tray and drizzle with more olive oil. Then add artichoke hearts, tomatoes, and olives. Increase oven temperature to 250ºC/480°F and roast for approx. 5 - 6 min., or until cooked through.

Step 4/ 4

• ½ tbsp white balsamic vinegar
• 1½ tbsp olive oil

• 1 bowl

In the meantime, add minced garlic to a bowl with balsamic vinegar and whisk to combine. Add olive oil one tbsp at a time, stirring to combine. Then add chopped parsley. Drizzle the vinaigrette on the fish when it's done. Enjoy!

Enjoy your meal!