Provençal sheet pan fish with olives, tomatoes, and artichokes

Based on 9 ratings

Esther Bergmann

Contributor

Difficulty

Easy 👌
50
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
750 g cod fillets
15 g thyme
15 g sage leaves
15 g parsley
250 g cherry tomatoes
400 g jarred artichoke hearts
100 g jarred pitted green olives
bell peppers
1 clove garlic
1 tbsp white balsamic vinegar
3 tbsp olive oil
salt
pepper
olive oil
Metric
Imperial

Utensils

  • 1 oven
  • 1 garlic press
  • 1 cutting board
  • 1 knife
  • 1 baking sheet
  • 1 parchment paper
  • 1 bowl

Nutrition per serving

Cal
378
Protein
39 g
Fat
16 g
Carb
22 g
  • Step 1/4

    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.
    • 400 g jarred artichoke hearts
    • 15 g thyme
    • 15 g sage leaves
    • 15 g parsley
    • 250 g cherry tomatoes
    • 100 g jarred pitted green olives
    • bell peppers
    • 1 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

    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.
    • 750 g cod fillets
    • 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

    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.
    • olive oil
    • 400 g jarred artichoke hearts
    • 100 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

    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!
    • 1 tbsp white balsamic vinegar
    • 3 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!