INGREDIENTS
1 pound cobia fish fillets
14 ounces artichoke hearts, quartered drained
1 pint cherry tomatoes halved
2 Tablespoon extra virgin olive oil
1 Tablespoon balsamic vinegar
2 garlic cloves minced or pressed
½ teaspoon salt
¼ cup feta cheese crumbled
DIRECTIONS
Place fish fillets in a shallow baking dish.
Layer tomatoes and artichokes on and around the fish.
Whisk together the olive oil, balsamic vinegar, garlic and salt.
Drizzle vinaigrette over the top of everything.
Bake for 15-20 minutes or until the fish cooks to 145 °F and flakes with a fork.
Sprinkle with feta cheese and enjoy!
