INGREDIENTS
1 lb. Yukon gold potatoes, thinly sliced
1 (9 oz.) box frozen artichoke hearts, thawed
½ cup pitted kalamata olives
1 TBSP. fresh rosemary leaves
¼ cup extra-virgin olive oil
Salt and pepper
4 flounder fillets
Juice of ½ lemon, plus wedges for serving
1 TBSP. fresh chopped parsley
DIRECTIONS
Preheat oven to 450 degrees.
Combine the potato slices, artichokes, olives, rosemary, 2 TBSP. olive oil, 1 tsp. salt and few grinds of pepper in a large bowl.
Spread the mixture on a parchment paper lined baking sheet; bake until the vegetables are tender and lightly browned.
Brush the fillets with 1 TBSP. olive oil and season with salt and pepper.
Remove the baking sheet from the oven and set the fish on top of the vegetables.
Return to the oven and continue baking until the fish is opaque and the veggies are golden brown.
Drizzle the fish with the lemon juice and remaining 1 TBSP. olive oil.
Sprinkle with the parsley and serve with lemon wedges.
Serves 4.
