One-Pan Baked Cod with Artichokes, Capers, and Sun-Dried Tomatoes

A Mediterranean sheet-pan classic that comes together in one skillet with barely any cleanup

⏱ 30 min · easy · 🍽 serves 4

Ingredients

• 2 hake or cod fillets (about 6oz each)
• 1 cup artichoke hearts, drained and halved
• 1/3 cup sun-dried tomatoes, sliced (oil reserved)
• 2 tbsp capers, drained
• 3 garlic cloves, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp olive oil (use some reserved sun-dried tomato oil)
• 1/4 cup dry white wine or fish stock
• 1 lemon, half juiced, half sliced
• 2 tbsp parsley, chopped
• salt and black pepper

Steps

1. Preheat the oven to 400F fan (425F conventional).
2. Pat the cod dry and season both sides with salt and pepper.
3. In a 10-inch oven-safe skillet over medium heat, warm the olive oil. Add the garlic and cook 30 seconds until fragrant but not browned.
4. Add the artichoke hearts, sun-dried tomatoes, capers, and cherry tomatoes. Cook 3-4 minutes, stirring, until the tomatoes just start to soften.
5. Pour in the wine and let it bubble for a minute to cook off the raw edge.
6. Nestle the cod fillets into the vegetables, spoon a little of the pan liquid over the top, and lay a lemon slice on each fillet.
7. Transfer the skillet to the oven and bake 10-12 minutes, until the cod flakes easily with a fork and is opaque through (internal 130F, it will carry over to 145F while resting).
8. Squeeze the lemon juice over everything, scatter with parsley, and serve straight from the skillet.