Oven-baked Arctic char with artichokes and zucchini

Ingredients:

• 340 g marinated artichoke hearts (about 1 1/3 cups), patted dry and chopped + 1 tbsp brine from jar
• 1 medium zucchini, thinly sliced
• 1 lemon, cut into 4 wedges
• 2 cloves garlic, crushed
• 1 medium shallot, sliced ​​into rings
• 2 teaspoons fresh thyme
• 1 tbsp + 2 tsp extra-virgin olive oil
• 1/4 tsp red pepper flakes
• 4 Arctic char fillets with skin, 170g each.
• 3/4 cup bulgur
• 2 tbsp finely chopped fresh chives

Preparation:

1. Preheat oven to 220°C.
2. In a 9x13-inch baking dish, combine the artichokes with the brine from the jar, zucchini, lemon wedges, garlic, shallots, thyme, 1 tablespoon olive oil, red pepper flakes, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. Bake until the vegetables are tender, 15 to 20 minutes.
3. Meanwhile, pat the fish dry with paper towels and brush with the remaining 2 teaspoons of olive oil; season with salt and pepper to taste. Remove the vegetables from the oven and stir. Add bulgur and 1 1/4 cups of water.
4. Place the fish fillets skin-side down among the vegetables and bulgur. Return to the oven and bake until the fish flakes easily with a fork and the bulgur is tender, about 12 minutes.
5. Divide the fish among plates. Season the bulgur and vegetables with salt and pepper to taste, if needed. Serve with the fish on the plates. Sprinkle with chives.