Skip to content
Denise Austin
50% Off Annual Memberships & 50% Off Select Products!

My Favorite Way of Eating + A Delicious Recipe!

Denise Austin
by Denise Austin | 
 | 
Nutrition

It's that time of the year that many of you are looking for the perfect fish dinner! Whatever your traditions may include, fish should be an important addition to your meal planning all year long. I often get asked what do I eat daily or what types of foods are best to eat, and the Mediterranean Diet is always my answer. This way of eating is based on countries close to the Mediterranean Sea, therefore they include tons of healthy fish in their daily eating. Along with tons of plant based foods - fruits, veggies, legumes, whole grains, nuts and olive oil.

One of my go-to fish recipes is my Slow Roasted Fish with Artichokes & Tomatoes. This is one of the many Mediterranean-based recipes from my DeniseAustin.com Membership.  This recipe has simple ingredients and is really easy to make, yet it's full of rich flavors, with delicious kalamata olive, artichokes and fresh squeezed lemon juice.  The trick to this dish is to cook the fish low and slow.  It keeps it super moist and let's the flavors soak in.  It's sooo delicious and will be a crowd pleaser!


Here's my Slow-Roasted Fish with Artichokes and Tomatoes recipe:

Ingredients:

  • 2 (8 oz) fillets white fish, such as pollock, haddock, cod, or sole
  • 5 tsp. olive oil, divided
  • 1/4 tsp. black pepper
  • 1/8 tsp. salt
  • 1 pint grape (or cherry) tomatoes, halved lengthwise
  • 1 (15 oz) can quartered artichoke hearts, rinsed and drained
  • 6 kalamata olives, roughly chopped
  • 1 Tbsp. chopped fresh parsley
  • 2 tsp. lemon juice (optional)


Cooking instructions:

1. Preheat the oven to 275°F. Line a baking sheet with parchment paper or foil.

2. Place the fish fillets on the baking sheet. Rub the fillets on all sides with 3 tsp. olive oil and sprinkle with the pepper and salt.

3. Bake the fish for 20 to 25 minutes, or until the center is opaque.

4. While the fish is baking, heat the remaining 2 tsp. olive oil in a large saute pan over medium-high heat.

5. Add the tomatoes and cook until softened, 5 to 7 minutes.

6. Add the artichokes and olives and heat through, about 2 minutes. Stir in the parsley.

7. To serve, plate each fillet with half the tomato-artichoke mixture. Add a drizzle of lemon juice if desired.


Enjoy!


Download my app and get more yummy recipes like this in my customizable Meal Planner, available with your DeniseAustin.com membership! Start your free trial today!


Let's live FIT, HAPPY and HEALTHY - together!!

Denise