2 4-6 ouncegrouper fillets about 1-1/2 inches thick(can substitute another mild, white, firm fish)
1pintcherry or grape tomatoessliced and quartered
9ozfrozen artichoke heartsthawed
2Tbspwhite wine(you can substitute chicken broth)
1/3cupkalamata olivescoarsely chopped
1/4tspdried thyme(or 1 tsp fresh thyme leaves)
Kosher salt and pepper to taste
Preheat oven to 450 degrees F.
Add tomatoes, artichoke hearts, shallots, garlic, white wine, 2 tsp olive oil, thyme, kalamata olives, 1/4 tsp kosher salt and 1/4 tsp ground black pepper to a large bowl and combine.
Spray an 8x8 or 9x7 baking dish with non-stick cooking spray and add the tomato mixture.
Dry the fish fillets with a paper towel and nestle into the tomato mixture. Brush the fillets with 1 tsp of olive oil and season with salt and pepper.
Cover the baking dish and bake for 10 minutes. Uncover and bake for an additional 10-15 minutes. The fish is done when it flakes easily with a fork or registers 140 degrees on a meat thermometer. If your fillets are thinner or thicker the cooking time will have to be adjusted accordingly.
When the fish is done, remove from the oven. Serve immediately. Optional, sprinkle with chopped parsley or basil before serving.
This recipe can be easily doubled or tripled if you need more than two servings.