Roasted Flounder And Artichokes

• 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

1. 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.
2. In the meantime, mix together parsley, orange zest and garlic and set aside.
3. Remove onion pan from oven to a heatproof surface and stir in artichokes and tomatoes.
4. Push vegetables aside, place fish fillets on bottom of pan and spoon vegetables over fish; sprinkle with parsley mixture.
5. Roast 5-15 minutes at 400F (depending on thickness of fillets) until fish is opague in center.

red onions, extra virgin olive oil, parsley, orange zest, garlic, hearts, cherry tomatoes, skinless flounder

Taken from www.food.com/recipe/roasted-flounder-and-artichokes-187348 (may not work)