Mediterranean Hake with Fennel, Artichokes, and Tomato

This Mediterranean-inspired dish features tender hake fillets beautifully paired with the anise-like flavor of fennel, tangy artichoke hearts, and juicy tomatoes. The combination creates a vibrant, healthy meal that's both traditional and creatively elevated, perfect for any dinner table. This dish is pescatarian-friendly and packed with wholesome ingredients, making it suitable for a variety of dietary preferences.

Ingredients:

• 4 hake fillets
• 1 large fennel bulb, thinly sliced
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 medium tomatoes, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the sliced fennel and garlic, sautéing until the fennel is tender and translucent, about 5-7 minutes.
3. Stir in the diced tomatoes, artichoke hearts, oregano, red pepper flakes, salt, and pepper. Cook for another 3-4 minutes until the tomatoes begin to soften.
4. Place the hake fillets on top of the vegetable mixture, drizzling with lemon juice and seasoning with salt and pepper.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the hake is cooked through and flakes easily with a fork.
6. Remove from the oven, garnish with fresh parsley, and serve hot.