Click on stars to rank this recipe.
4 lbs. plum tomatoes, quartered lengthwise
1 tbsp. chopped fresh thyme leaves
2 tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
5 garlic cloves, thinly sliced
2 (14 oz.) cans whole artichoke hearts, drained and halved
1/3 cup prepared pesto
1/2 cup crumbled goat cheese
4 Sea Cuisine® Herb Crusted Cod fillets
Preheat oven to 325°F. Line two rimmed baking sheets with foil. Combine tomatoes, thyme, olive oil, salt, and pepper in large bowl. Arrange tomatoes, cut sides up, on pans.
Bake 1 hour and 45 minutes or until tomatoes are softened. Scatter garlic and artichokes around tomatoes; spread level. Drizzle pesto over vegetables and bake 20 minutes. Top with goat cheese; serve warm or room temperature.
Preheat oven to 375°F. Cook Herb Crusted Cod fillets according to package directions. Serve with Roasted Tomatoes & Artichokes.
Serves 4.
Print Recipe