Halibut with Artichokes and Tomatoes

2 servings
From wholefoodsmarket.com/recipes
Serve with steamed rice or pasta.

Ingredients:

12 oz boneless halibut fillets
3 tsp EVOO (omit if using artichokes packed in oil)
6 lemon slices
12 cherry or grape tomatoes, halved
2/3 cup oil- or water-packed artichoke hearts, drained
2 Tbsp chopped parsley or basil
1/4 tsp fine sea salt
1/4 tsp ground black pepper

Directions:


1. Preheat oven to 350.  Arrange halibut in the middleof a 12 x 12 inch piece of parchment or foil.  Drizzle both sides with oil (if using).  Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides.  Season al over with salt and pepper.

2. Fold up parchment like a package, making sure the seam is at the top.  Tuck the ends under.  Transfer to a baking sheet and bake until fish is just cooked through, 15-20 minutes.  Transfer package to a a plate and carefully open the parchment paper to release steam before serving.


Per serving: 290 calories (120 from fat), 13 g. fat, 1.5 g saturated, 50 mg cholesterol, 830 mg sodium, 9g carbs (3g dietary fiber, 3g sugar), 35 g protein.