Baked Mediterranean Fish
1 1/4 lb of Walleye
1 1/2 cups Artichoke Hearts (Can use frozen or canned. If using frozen thaw them out before baking.)
1/2 cup Pitted Kalamata Olives
4 Tomatoes (quartered or use 1 cup of cherry tomatoes)
1/2-1 cup Pesto
1 cup Radishes (chopped)
2 tbsps Hemp Seeds (optional)
Sea Salt & Black Pepper (to taste)
1/2 Lemon (quarter and serve with fish)
Preheat oven to 450oF (232oC) and line a baking sheet with parchment.
If you want to make your own pesto, see my easy spinach pesto recipe. Otherwise, for a quick week night meal I use my favorite Freak Flag Foods Kale Pesto, which can be purchased at local Mpls retailers and online. Whole Foods has a great vegan option in their refrigerated
Lay fish on baking sheet and arrange the radishes, artichokes, olives and tomatoes on the baking dish around the fillets. Add the pesto to the fish and the veggies. Sprinkle with hemp seeds (optional).
Bake for 15 minutes or until fish is cooked through. Serve with a lemon wedge and salt & pepper to taste. Enjoy!
White Fish Options
I often use Walleye which is a local, wild fish but trout is another great option or any wild/sustainably raised white fish.
Serve with brown rice, quinoa or roasted potatoes.