In a Roasting Pan
Striped Bass Fillets with Fresh Artichokes & Cherry Tomatoes
4 artichokes
3 tablespoons lemon juice
2 teaspoons olive oil
2 teaspoons chopped fresh rosemary
½ teaspoon salt
¼ teaspoon black pepper
4 (6-ounce) striped bass fillets
2 cups cherry tomatoes
1 teaspoon grated lemon zest
1 Preheat oven to 400°F. Spray large roasting pan with nonstick spray.
2 To prepare artichokes, fill large bowl with water and add 2 tablespoons of lemon juice. Working with one artichoke at a time, bend back and snap off leaves. Using teaspoon or melon baller, scrape out fuzzy choke and discard. With vegetable peeler, peel stem, then trim end. Cut artichoke hearts lengthwise into quarters. Drop in lemon water.
3 Drain artichokes and pat dry with paper towels; transfer to prepared pan. Add oil, 1 teaspoon of rosemary, ¼ teaspoon of salt, and ⅛ teaspoon of pepper; toss to coat evenly. Roast, stirring once, until artichokes are almost tender, about 30 minutes.
4 Meanwhile, sprinkle bass with remaining 1 teaspoon rosemary, ¼ teaspoon salt, and ⅛ teaspoon pepper.
5 Add tomatoes to artichokes, tossing to combine. Push vegetables to sides of pan; place fish, skin side down, in center of pan. Roast until fish is just opaque in center and tomatoes begin to burst, about 10 minutes longer. Sprinkle vegetables with lemon zest and fish with remaining 1 tablespoon lemon juice.
PER SERVING (1 fish fillet and ¾ cup vegetables): 232 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 140 mg Chol, 484 mg Sod, 10 g Carb, 3 g Sugar, 4 g Fib, 34 g Prot, 37 mg Calc.
HEALTHY EXTRA
Serve the fish and vegetables with whole wheat couscous (⅔ cup cooked whole wheat couscous per serving will increase the PointsPlus value by 3).