Roasted Tilapia With Artichoke Hearts And Tomatoes

• 2 large red onions, cut into 1/4-inch wedges
• 2 tablespoons olive oil
• 1 (10 ounce) package frozen artichoke hearts, thawed
• 1 cup small grape tomatoes
• 1 teaspoon grated lemon zest
• 1 garlic clove, minced
• 2 tablespoons chopped parsley
• 4 (6 ounce) skinless tilapia fillets

1. Preheat oven to 400u0b0.
2. Combine onions and oil in 13x9" baking dish.
3. Spread in even layer.
4. Roast until onions are golden, about 35 minutes.
5. Remove from oven. Stir in artichokes and tomatoes.
6. In small bowl, mix parsley, lemon zest, and garlic and set aside.
7. Increase oven temperature to 450u0b0.
8. Push vegetables to one side of dish and add fish.
9. Spoon vegetables over fish and sprinkle with parsley mixture.
10. Return to oven and roast until fish is opaque in center, about 5 minutes for thin fillets and 12 to 15 minutes for thicker fillets.

red onions, olive oil, grape tomatoes, lemon zest, garlic, parsley, tilapia fillets

Taken from www.food.com/recipe/roasted-tilapia-with-artichoke-hearts-and-tomatoes-169690 (may not work)