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This oven-baked Mediterranean amberjack features tender white fish fillets topped with kalamata olives, artichoke hearts, diced red peppers, and fresh lemon—a light, flavor-packed dish ready in under 25 minutes with minimal cleanup.
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Bring a large non stick pan to medium high heat, add oil to lightly coat bottom of pan. Salt and pepper fish.
Add amberjack to hot pan and cook ~ 3-4 minutes per side or until nearly done (cook in batches if the pan won't hold all the fish). Remove fish from pan and place on plate.
Zest lemon first and then juice.
Add shallots to pan and cook on low for ~ 3 minutes or until translucent.
Add garlic and cook until fragrant (~1-2 minutes).
Add fish back to pan along with red peppers, artichokes, olives, and lemon juice. Cook ~2-3 minutes or until hot.
Plate fish and top with ingredients.
Sprinkle on feta cheese (optional) and garnish with lemon zest.
Serve over Pasta or rice. Add salt to taste. Happy Eating! Beckie
Store leftovers in an airtight container for up to 2 days; reheat gently at 300°F for 8-10 minutes or serve cold as a composed salad.
Cod, grouper, sea bass, tilapia, or any firm white flaky fish works equally well. Choose fillets of similar thickness for even cooking.
The flesh should be opaque and flake easily with a fork. Amberjack typically cooks through in 12-15 minutes at 400°F depending on fillet thickness.
Prepare the topping and store it separately for up to 2 days. Add it to the fish just before baking for best texture and flavor.
Yes. Multiply all ingredients by the number of servings needed; adjust baking time slightly if using a larger sheet pan and cooking multiple fillets.
Yes. All ingredients are naturally gluten-free—verify canned artichoke hearts and olives are not cross-contaminated if needed.
