Recipe: Roasted Flounder with Artichokes (using artichoke hearts and cherry tomatoes)

ROASTED FLOUNDER WITH ARTICHOKES

2 large red onions, cut into 1/4-inch wedges
2 tablespoons extra-virgin olive oil
1 (10 ounces) package frozen artichoke hearts, thawed
1 cup cherry or grape tomatoes
2 tablespoons chopped parsley
1 teaspoon grated orange peel
1 teaspoon minced garlic
4 skinless fish fillets, preferably a firm-fleshed white fish

Preheat oven to 400 degrees F. In a 13-by-9-inch baking dish, combine the onions and oil. Spread in an even layer.

Roast for about 35 minutes, or until the onions are golden. Remove from the oven. Stir in the artichoke hearts and tomatoes.

In a small bowl, combine the parsley, orange peel and garlic. Set aside. Increase the oven temperature to 450 degrees. Push the vegetables to one side of the dish and add the fish. Spoon the vegetables over the fish. Sprinkle with the reserved parsley mixture. Return the fish to the oven and roast for about 5 minutes (for thin fillets), 12 to 15 minutes (for thicker fillets), or until the fish flakes easily.

Makes 4 servings

Per serving: 262 calories, 15 g carbohydrate, 30 g protein, 9 g fat, 68 mg cholesterol, 152 mg sodium, 4 g fiber

Source: 30 Minute Meals for Diabetes by Betty Crocker