Roasted Flounder And Artichokes Recipes

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ROASTED FLOUNDER AND ARTICHOKES



Roasted Flounder and Artichokes image

Easy and good. Do NOT use marinated artichokes. Sole or other similar fish can be substituted for the flounder.

Provided by echo echo

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

2 large red onions, cut in thin wedges (about 1/2-inch wide)
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley
1 teaspoon grated orange zest
1/2 teaspoon minced garlic
2 cups artichoke hearts (canned or frozen and thawed)
1 cup cherry tomatoes, halved
4 (6 ounce) skinless flounder fillets

Steps:

  • Spread onions in an even layer in a 13 x 9-inch baking pan and drizzle oil over top; stir to coat; roast at 400F 30-35 minutes until golden.
  • In the meantime, mix together parsley, orange zest and garlic and set aside.
  • Remove onion pan from oven to a heatproof surface and stir in artichokes and tomatoes.
  • Push vegetables aside, place fish fillets on bottom of pan and spoon vegetables over fish; sprinkle with parsley mixture.
  • Roast 5-15 minutes at 400F (depending on thickness of fillets) until fish is opague in center.

Nutrition Facts : Calories 296.4, Fat 9.1, SaturatedFat 1.5, Cholesterol 81.7, Sodium 421.2, Carbohydrate 18.8, Fiber 6.2, Sugar 5, Protein 36.1

PAN-FRIED FLOUNDER



Pan-Fried Flounder image

Make your next fish dinner Food Network's Pan-Fried Flounder recipe, and serve it with a bright lemon caper sauce.

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 skinless flounder-fillets
Salt and pepper, to taste
Flour, for dredging fish
2 tablespoons vegetable oil
3 tablespoons butter, divided
1 lemon, juiced
1 small bottle capers

Steps:

  • Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
  • Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

ROASTED POTATOES AND ARTICHOKES



Roasted Potatoes and Artichokes image

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

Steps:

  • Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

SIMPLY ROASTED ARTICHOKES



Simply Roasted Artichokes image

Wrap and roll! This recipe is so simple it's hard to call it a recipe.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h25m

Yield 4

Number Of Ingredients 5

4 large whole artichokes, top 1 inch and stems removed
¼ cup fresh lemon juice
¼ cup olive oil
4 cloves garlic, cloves peeled and crushed
kosher salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place artichokes stem-side down in a bowl and drizzle with lemon juice.
  • Slightly separate the artichoke leaves with your hands.
  • Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
  • Drizzle each artichoke with olive oil.
  • Press 1 clove of garlic into the center of each artichoke and season with salt.
  • Tightly wrap each artichoke twice with heavy-duty aluminum foil.
  • Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes

Nutrition Facts : Calories 203.8 calories, Carbohydrate 19.3 g, Fat 13.8 g, Fiber 8.9 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 253.2 mg, Sugar 2 g

OVEN ROASTED ARTICHOKES



Oven Roasted Artichokes image

These fork-tender artichokes from Russ Crandall of The Domestic Man are a delicious addition to any feast.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h5m

Yield 6

Number Of Ingredients 10

4 artichokes (3 to 4 inches wide)
1 tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon lemon juice
1 cup mayonnaise
2 cloves garlic, minced
½ teaspoon ground black pepper
¼ teaspoon ground dried chipotle pepper
½ cup freshly grated Romano, Asiago and/or Parmesan cheese blend
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the "choke" (white fibrous hairs and inner purple leaves) with a small knife.
  • Lay out 8 squares of Reynolds Wrap® Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it's cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes.
  • As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside.
  • Open foil surrounding artichokes carefully by cutting along top with a sharp knife, allowing steam to escape. Using tongs, flip the artichoke face up. Scoop the mayo mixture into the divot made by removing the "choke" and spread with a spoon to extend beyond the divot. Turn oven temperature to broil. Leaving the foil open, broil until the mayo mixture is browned, 4-5 minutes.
  • To eat, remove the leaves from the outer part of the artichoke, dip in the mayo mixture and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!

Nutrition Facts : Calories 381.2 calories, Carbohydrate 11.1 g, Cholesterol 29.3 mg, Fat 36.1 g, Fiber 4.7 g, Protein 6.4 g, SaturatedFat 7.6 g, Sodium 421.4 mg, Sugar 1.4 g

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