Ingredients

• 1 lb (450 g) cherry tomatoes

• One 14 oz (398 ml) can or jar of cooked artichoke hearts, drained and quartered

• 1 yellow or Orange bell pepper, stemmed, seeded and sliced

• 1 shallot, peeled and quartered

• 1-2 garlic cloves, peeled and chopped

• ½ cup of black olives

• ¼ cup of capers

• 3 tablespoons olive oil

• Kosher Salt and Black pepper to taste

• 1 teaspoon oregano or Italian seasoning

• ½ teaspoon chili flakes

• 4 (½-lb / 220g) cod, halibut or hake fillets or cod loins

  For Garnish

• Chopped fresh parsley

• Freshly squeezed lemon juice

• Ground sumac

  Gremolata sauce

• For the Gremolata sauce

• 2 cloves of garlic

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest (optional)

• 4 tablespoons olive oil

• Salt and Pepper

• ¼ teaspoon chili flakes

• 3 tablespoons chopped fresh parsley

Directions

1. Arrange a rack in the middle of the oven, then preheat it to 450°F.

2. In a medium size baking dish (lining with parchment paper is optional) combine the tomatoes, artichokes, bell pepper, shallot, garlic, olives, and capers. Drizzle the veggies with 2 tablespoons of olive oil and seasoning with salt, pepper, chili flakes and oregano or Italian seasoning. Toss to combine and then roast on the middle rack of the oven for 12 minutes.

3. Remove baking dish from the oven, and REDUCE temperature to 410°F. Season the cod fillets with salt and pepper, and drizzle it with remaining oil. Place the fillets over the vegetables in the baking dish. Roast on middle rack of the oven for a further 10-12 minutes, or until a meat thermometer inserted into the thickest part of the fish registers 125°F for the internal temperature. The fillets will be opaque and fork tender.

4. To serve, plate the fish and roasted vegetables, then sprinkle them with the parsley, lemon juice, and sumac. Top the fish with the Gremolata sauce if using.

5. Gremolata Sauce: In a small bowl, stir to combine the garlic, lemon juice and zest if using, and olive oil. Season with salt and pepper, then stir in the chili flakes and parsley.

6. Storage: Store cod and vegetable leftovers in the refrigerator in an airtight container for up to 2-4 days. Reheat in the microwave or in the oven