One Pan Mediterranean Haddock With Artichoke Hearts And Olives Recipes

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ONE-PAN MEDITERRANEAN ROASTED FISH DINNER



One-Pan Mediterranean Roasted Fish Dinner image

Full of Mediterranean flavors and aromas, our no-fuss roasted fish dinner is ready in only 40 minutes. Use your favorite fish or shellfish to create the perfect one-pan dish.

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 12

1 tablespoons olive oil
1 can (14 oz) artichoke hearts, drained, or 14 oz frozen artichoke hearts
1 pint (2 cups) cherry tomatoes
1/2 cup halved pitted olives
1 green bell pepper, cut into strips
4 cloves garlic, crushed
1 tablespoon fennel seed
1 1/2 lb cod, cut into 4 to 6 portions
2 tablespoons drained capers
4 1/2 teaspoons grated orange peel (1 medium)
1/3 to 1/2 cup fresh orange juice (1 medium)
Salt and pepper to taste

Steps:

  • Heat oven to 450°F. Drizzle 15x10-inch pan with sides or large shallow roasting pan with 1 tablespoon olive oil.
  • Arrange artichoke hearts, tomatoes, olives, bell pepper, garlic and fennel seed in pan. Arrange fish over vegetables. Top with capers, orange peel, orange juice, salt and pepper.
  • Bake 30 minutes or until vegetables are tender and fish flakes easily with fork.
  • If desired, serve with rice, pasta or potatoes, green salad and/or crusty bread.

Nutrition Facts : ServingSize 1 Serving

MEDITERRANEAN CHICKEN SHEET PAN DINNER



Mediterranean Chicken Sheet Pan Dinner image

Bold flavors and colors combine on one sheet pan for a simple yet impressive dinner. Bonus is the minimal cleanup!

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 16

¼ cup extra-virgin olive oil
lemon, juiced
2 tablespoons balsamic vinegar
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
4 chicken thighs with skin
1 small red onion, sliced into petals
8 mini bell peppers, halved lengthwise and seeded
1 pound baby potatoes, halved
1 lemon, sliced
¼ cup crumbled feta cheese
¼ cup fresh parsley, chopped
8 pitted kalamata olives

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
  • Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
  • Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
  • Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

Nutrition Facts : Calories 533.1 calories, Carbohydrate 41.3 g, Cholesterol 84.9 mg, Fat 32.4 g, Fiber 6.9 g, Protein 23 g, SaturatedFat 8 g, Sodium 1112.8 mg, Sugar 3.5 g

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