This dish is a family favorite in my house. I hope your family enjoys it as much.
PREHEAT OVEN TO 350 DEGREES – SERVES 4
2 tablespoons virgin olive oil
1½ pounds of any firm white fish.
Cut the fish into five-ounce pieces. Fish shrinks one ounce during the cooking process.
PREPARE THE TOPPING:
2 medium tomatoes, diced
2 garlic cloves, minced
Marinated artichoke hearts, chopped (reserve oil for finishing touch)
3/4 cup pitted Kalamata olives, roughly chopped.
½ cup capers ( I use Trader Joe’s because they’re plump and delicious)
8 ounces feta cheese – crumbled
Salt and pepper
2 lemons – (zest one lemon for topping)
Rinse the fillets and pat dry with a paper towel. Coat the bottom of a baking dish with olive oil – and spread the oil the length of the baking dish using a pastry brush. Cover each fillet with the prepared topping mix. Now, sprinkle with lemon zest and squeeze the juice of the lemon over top.
Drizzle the oil from the marinated artichoke hearts over top. Bake for 20-25 minutes depending on the thickness of the fish. Test fish with a fork and when it’s no longer translucent, it’s done. DO NOT OVERCOOK. Serve with rice or couscous. Garnish with wedges of lemon and basil leaves.