Baked White Fish with Matbucha, Artichokes, and Olives

Prep the fish: If the fillets are very large, cut them into 150-200g portion sizes for easier serving and even cooking. Rub with oil, salt, and pepper.

Preheat the oven to 200°C (convection). Take a large baking sheet or deep baking dish. Spread the matbucha in an even layer. Scatter the quartered artichokes, olives, and capers on top. Pop it in the oven for 8-10 minutes. We want the vegetable base to heat through completely.

Baking: Take the dish out, and carefully place the cod pieces on top of the hot veggie mixture. Important: Don't pack the pieces tightly together—leave a little space between them so the hot air circulates and the fish roasts rather than stews.

Bake for 12-15 minutes. For this amount, this is the optimal time for the protein to set while keeping the inside nice and juicy.

While the fish is baking, let's make the gremolata. Strip the parsley leaves from the stems and chop them up extremely fine with a knife (super fine). Grate the garlic on a microplane, combine with olive oil, lemon zest, parsley, and lemon juice. Mix well, season with a pinch of salt and pepper.