Baked Cod with Artichokes, Olives, and Sun-Dried Tomatoes

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SERVES 4

WHY THIS RECIPE WORKS Wanting to infuse baked cod with the zesty flavors of the Mediterranean, we turned to artichoke hearts (frozen for convenience), kalamata olives, and chopped tomatoes. The dish was good, but needed a flavor boost. Switching from regular tomatoes to sun-dried tomatoes solved the problem, plus the flavorful packing oil provided brightness and aromatic notes to our artichokes, which we roasted before adding the fish, tomatoes, and olives, to ensure that they were nicely browned and deeply flavored. Fresh lemon zest and juice along with fresh basil added brightness. You can substitute haddock or halibut for the cod. To thaw the frozen artichokes quickly, microwave them, covered, for 3 to 5 minutes, then drain them thoroughly in a colander. See the Test Kitchen Tip that follows the recipe.

¾	cup oil-packed sun-dried tomatoes
1	pound frozen artichoke hearts
1	lemon
½	cup pitted kalamata olives
4	(6-ounce) skinless cod fillets, 1 to 1½ inches thick
	Fresh basil

1. Adjust oven rack to middle position and heat oven to 450 degrees. Drain sun-dried tomatoes, reserving ¼ cup tomato oil. Thaw artichokes, pat dry, and toss with 2 tablespoons tomato oil; season with salt and pepper. Spread artichokes into 13 by 9-inch baking dish and roast until lightly browned, about 15 minutes.

2. Grate lemon for 1 teaspoon zest, then squeeze for 1 tablespoon juice. Chop olives. Remove baking dish from oven and carefully stir in lemon zest, olives, tomatoes, and 1 tablespoon tomato oil.

3. Pat cod dry with paper towels. Nestle cod into artichoke mixture, brush with remaining 1 tablespoon tomato oil, and season with salt and pepper. Bake until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 15 to 18 minutes. Chop 2 tablespoons basil. Drizzle fish with lemon juice, sprinkle with basil, and serve.