Mediterranean Hake with Fennel, Artichoke Hearts, and Tomato

This Mediterranean-inspired dish features tender hake fillets, complemented by the anise-like flavor of fennel, the earthiness of artichoke hearts, and the freshness of ripe tomatoes. The combination creates a harmonious balance of flavors and textures, making it a delightful and healthy meal option.

Ingredients:

• 4 hake fillets
• 1 large fennel bulb, sliced
• 1 cup canned artichoke hearts, drained and quartered
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup white wine
• 1 lemon, juiced
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced fennel and garlic, sautéing until the fennel is softened, about 5 minutes.
3. Add the cherry tomatoes and artichoke hearts to the skillet, stirring to combine. Season with salt and pepper.
4. Nestle the hake fillets among the vegetables in the skillet. Pour the white wine and lemon juice over the top.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the hake is cooked through and flakes easily with a fork.
6. Remove from the oven and garnish with fresh parsley before serving.