Roasted Hamour With Tomatoes Artichokes Lemon And Rosemary Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.
• Bake in the preheated oven until opaque, about 12 minutes.
• Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.
• Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.
• Place olives on a cutting board and use a rolling pin to break them into irregular pieces. Plate chicken breasts with tomato mixture; drizzle lemon juice on top. Garnish with rosemary sprigs and cracked olives.

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a pan.
• Add onion.
• Cook, stirring occasionally, until its soft and translucent.
• Add garlic and artichokes.
• Season with salt and pepper.
• Cook for 2 more minutes.
• Transfer to a baking dish.
• Season hamour fillets with rosemary, salt and pepper.
• Place them in the baking dish.
• Pour tomatoes over the fillets.
• Sprinkle with lemon juice, salt and pepper.
• Bake until the fish is just cooked through (about 10-12 minutes), depending on the thickness of the fish.
• Serve hot, right out of the oven.