Striped bass with artichokes and olives

Ingredients:

• 4 skinless striped bass or redfish fillets (200g each) (approximately 2.5cm thick)
• Coarse salt and freshly ground pepper
• 1 lemon
• 1 bunch parsley, leaves removed (about 1 cup)
• 5 cloves garlic, crushed
• 4 tbsp. l. olive oil
• Half a baguette, cut into cubes
• 1 package (300 g) frozen artichoke hearts, thawed
• 1/2 cup pitted Kalamata olives
• 3 small tomatoes, cut into quarters

Preparation:

1. Preheat oven to 200 C. Rub perch fillet with salt and pepper, put in the refrigerator for a while.
2. Using a paring knife, thinly slice the lemon peel. Combine the lemon peel, parsley, garlic, 2 tablespoons olive oil, and 1 teaspoon salt in a food processor. Turn the processor on and process, gradually adding all the bread.
3. Spread breadcrumbs over the entire surface of the baking sheet. Arrange the artichokes, olives, and tomatoes around the breadcrumb mixture. Place in the top rack of the oven and bake for about 15 minutes.
4. Remove the pan from the oven and set the breadcrumbs aside. Place the perch fillet in the pan and sprinkle with breadcrumbs. Place the pan in the middle of the oven and bake until done, about 15 minutes. Drizzle the fish with olive oil and lemon juice. Slice the remaining lemon pulp. Serve the perch with vegetables and lemon wedges.