One-Dish Mediterranean Fish with Fingerlings and Olives
French Fingerling Potatoes (Austrian Crescent work just as well)
Garlic, chopped but not minced
Peppadew Pickled Red Peppers, halved
Marinated Artichoke Hearts
Whole lemon, sliced into wedges and seeds removed where possible
Fresh Parsley, salt and pepper
This is another toughie…..
Slice the potatoes and leeks (wash either before or after slicing, your choice, just drain well if you choose the latter) and toss with olive oil. Season with salt and pepper, then spread onto a sheet pan and roast for about 20 minutes at 400°. Stir in the garlic and let it roast for another 10 minutes or so. The potatoes should be nearly fork-tender, but timing will depend upon the size of your slices.
Add the Peppadews, artichoke hearts and olives and toss well. Push the veggies to the edges of the sheet just so you have enough room for the fish fillets (shrimp works well too, and possibly chicken, but I don’t do poultry, so you let me know). Sprinkle fillets with salt, pepper, and drizzle with a bit of olive oil. Squeeze a few lemon wedges over fish, then scatter all lemon wedges throughout veggies. Bake for another 10-15 minutes, or until fish is cooked through. Plate and top with chopped fresh parsley.