While waiting at the fish counter one day, I heard a woman remark to a friend that she considered fish and other seafood “nature’s fast food.” I immediately thought, you know what, she’s right. Unlike other animal proteins, seafood takes very little time to prepare. A quick saute of shrimp takes no more than 5 minutes. And though today’s fish recipe takes a few minutes more than that to prepare, the bulk of the time is waiting for your oven to heat up!
The ingredients of this recipe probably change every time I make it. While I always begin with a white, mild fish, the “toppings” can vary, based on what I pick up at the store or what I already have at home. For the version here, I used leeks, artichoke hearts and tomatoes. I find this recipe is a great way to clean those odds and ends out of the fridge.
Other toppings that I have used in the past with great results include olives, capers, sliced jalapeno and onion. Really, any ingredient that gives a little juice when cooked is perfect!
- 1 or 2 grouper fillets, weighing about 1 ½ pounds and around 1 inch thick
- salt and pepper
- 1 large leek, cleaned and sliced into half moons
- 16-20 artichoke hearts (I love Trader Joe's marinated artichokes)
- 1 pint of grape tomatoes
- 1 tbsp of olive oil
- Heat oven to 425 degrees.
- While oven is heating, lay piece of parchment paper on a baking sheet. If you have a large piece of fish I like to cut it in half to cut down on cooking time. Season fish with salt and pepper.
- Top fish with ingredients and drizzle olive oil over fish
- Bake for 10-15 minutes, or until fish is cooked through
- Plate your fish, top with tomatoes, artichokes, and leeks and drizzle a bit of juice over each plate.