Roasted Flounder And Artichokes - cooking recipe

Ingredients

2 large red onions, cut in thin wedges (about 1/2-inch wide)
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley
1 teaspoon grated orange zest
1/2 teaspoon minced garlic
2 cups artichoke hearts (canned or frozen and thawed)
1 cup cherry tomatoes, halved
4 (6 ounce) skinless flounder fillets

Preparation

Spread onions in an even layer in a 13 x 9-inch baking pan and drizzle oil over top; stir to coat; roast at 400F 30-35 minutes until golden.
In the meantime, mix together parsley, orange zest and garlic and set aside.
Remove onion pan from oven to a heatproof surface and stir in artichokes and tomatoes.
Push vegetables aside, place fish fillets on bottom of pan and spoon vegetables over fish; sprinkle with parsley mixture.
Roast 5-15 minutes at 400F (depending on thickness of fillets) until fish is opague in center.