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Striped Bass with Artichokes

INGREDIENTS
4 striped bass filets, 1 inch thick
Salt and pepper
1 lemon
1 bunch parsley, leaves only (about 1 cup)
5 cloves garlic, smashed
4 TBSP. extra-virgin olive oil
1/2 baguette, cubed
1 (10 oz.) package frozen artichoke hearts, thawed
1/2 cup pitted kalamata olives
3 small tomatoes, quartered

DIRECTIONS
Preheat oven to 475 degrees.
Season fish with salt and pepper and refrigerate until ready to use.
Remove zest from the lemon using a vegetable peeler (reserve the lemon).
Combine the lemon zest, parsley, garlic, 2 TBSP. of olive oil and 1 tsp. of salt in a food processor.
With the motor running, gradually add the bread and pulse several times to make coarse crumbs.
Spread crumbs evenly in a 9x13 inch baking dish.
Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes.
Remove the baking dish from the oven.
Scoop out the toasted breadcrumbs and set aside.
Add the fillets to the baking dish and top with the toasted breadcrumbs.
Bake about 15 minutes or until cooked through.
Drizzle with the remaining 2 TBSP. olive oil.
Cut the reserved lemon into wedges and squeeze on top.
Serves 4.


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