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1
Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl.
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2
Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
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3
Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper.
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4
Remove the baking sheet from the oven and set the fish on top of the vegetables.
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5
Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
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6
Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil.
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7
Sprinkle with the parsley and serve with lemon wedges.
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8
Per serving: Calories 373; Fat 17 g (Saturated 2 g); Cholesterol 52 mg; Sodium 1,219 mg; Carbohydrate 24 g; Fiber 5 g; Protein 30 g
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9
Photograph by Justin Walker
