Roasted Flounder and Artichokes

Ingredients

• 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

Directions

1. 1

   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.

2. 2

   In the meantime, mix together parsley, orange zest and garlic and set aside.

3. 3

   Remove onion pan from oven to a heatproof surface and stir in artichokes and tomatoes.

4. 4

   Push vegetables aside, place fish fillets on bottom of pan and spoon vegetables over fish; sprinkle with parsley mixture.

5. 5

   Roast 5-15 minutes at 400F (depending on thickness of fillets) until fish is opague in center.