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Baked Fish With Potatoes and Artichokes
2 lb Fish fillets, preferably oily fish such as swordfish, tuna or shark
1/2 Juice of lemon
4 Russet potatoes, sliced
Rub fish fillets on all sides with lemon juice and salt and pepper to taste. Pour California charmoula mixture in large steel work bowl. Dip fish fillets in charmoula, shake off excess. Set aside on plate to marinate at least 45 minutes.
Trim artichokes by pulling off any leaves clinging to stem and 2 outer rows of leaves around base. Holding artichoke in 1 hand and sharp paring knife in other, turn artichoke, trimming away outer leaves. When outer leaves have been trimmed where yellow bases show, lay artichoke on side and cut away top, roughly at where leaves swell out. Set artichoke upside down on flat cap, and divide in quarters lengthwise. Trim away hairy chokes.
Toss cleaned artichokes and potatoes in work bowl with remaining charmoula and stir well to coat.
Remove artichokes and potatoes, reserving leftover charmoula in work bowl, and scatter over bottom of baking dish. Lay fish pieces on top of vegetables and seal dish tightly with foil. Bake at 400'F. 30 minutes. Remove foil, pour remaining charmoula over all, and return to oven 20 minutes, or until vegetables begin to turn crusty and brown.