Those little jars of artichokes are so handy to keep in the fridge. We love them in salads, on their own, or in a thrown together lunch plate of boiled eggs with whatever dip, crackers/toast, vegetables, and pickles are on hand.
This one-pan recipe uses not just the artichokes but their marinade too. It’s a really simple dish with only a handful of ingredients, you can use any white fish you like (snapper or flathead work well), and if you don’t have both herbs, just use one of them.
It’s on the table in under 30 minutes and serves four people.
- 2 x 170g jars marinated artichoke hearts
- 3 zucchinis, chopped in 1cm rounds
- 2 x 400g tins chickpeas, rinsed and drained
- 1 bunch mint, chopped
- Handful flat-leaf parsley, chopped
- 4 fillets white fish of your choice
- Olive oil
- Salt and pepper
- Lemon wedges, to serve
Set the grill setting on the oven to high (around 240℃). Heat a large ovenproof pan over medium heat on the stovetop. Add 2 tbsp liquid from the artichokes jar and when hot, add the artichokes and zucchini and cook for 10-12 minutes or until they start to brown. Add another 1 tbsp of marinade and add the chickpeas and herbs, tossing until heated through. Lay the fish fillets over the top of the chickpea mixture, drizzle with olive oil and season with salt and cracked black pepper. Place the pan under the grill for 7 minutes (or longer depending on the thickness of your fish), removing when the fish is cooked just cooked through. Serve with lemon wedges.