Recipe Summary

Prep time: 10 mins
Cook time: 20 mins
Yield: 4 servings

Ratings & Reviews

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Rated by 3 visitors

This recipe is...

rich in veggies
rich in veggies
lower in fat
lower in fat
lower in carbs
lower in carbs

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Roasted Rockfish with Tomatoes, Artichokes, Lemon and Rosemary
This recipe serves: 4  
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 12-ounce can 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

Cooking Instructions
1. Preheat the oven to 350F.

2. 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.

3. 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.

Serving Size: 1 fillet

Nutritional Information
Number of Servings: 4
Per Serving
Calories 184 Carbohydrate 10 g
Fat 5 g Fiber 2 g
Protein 23 g Saturated Fat 1 g
Sodium 382 mg


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