1 tbsp Olive oil
2 Cloves garlic, minced
1 Lemon, juiced
½ lb Fish fillets
½ cup Chickpeas, rinsed and drained
¼ cup Cherry tomatoes, havled
¼ cup Quartered artichoke hearts, packed in water
1 tbsp Capers
1 tbsp Basil, chopped
1
Preheat the oven to 375F.
2
In a baking dish, whisk olive oil, garlic, and lemon juice.
3
Add fish fillets, chickpeas, cherry tomatoes, artichoke hearts, and capers.
4
Transfer pan to oven and bake 15-20 minutes, until fish is cooked through.
5
Garnish with basil and serve warm.
Nutrition Facts
Serving Size 2 oz fish + vegetables
Servings 4
- Amount Per Serving
- Calories 143.9
- % Daily Value *
- Total Fat 5.6g9%
- Saturated Fat 1.1g6%
- Trans Fat 0g
- Cholesterol 32.3mg11%
- Sodium 163.4mg7%
- Total Carbohydrate 7.7g3%
- Dietary Fiber 2.2g9%
- Sugars 1.5g
- Protein 16.9g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
1 tbsp Olive oil
2 Cloves garlic, minced
1 Lemon, juiced
½ lb Fish fillets
½ cup Chickpeas, rinsed and drained
¼ cup Cherry tomatoes, havled
¼ cup Quartered artichoke hearts, packed in water
1 tbsp Capers
1 tbsp Basil, chopped
Directions
1
Preheat the oven to 375F.
2
In a baking dish, whisk olive oil, garlic, and lemon juice.
3
Add fish fillets, chickpeas, cherry tomatoes, artichoke hearts, and capers.
4
Transfer pan to oven and bake 15-20 minutes, until fish is cooked through.
5
Garnish with basil and serve warm.