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Artichoke Cod with Sun-Dried Tomatoes

Cod is a great break from heavier dishes. I like to serve it over a bed of greens, or with pasta or quinoa. A squeeze of lemon gives it another layer of freshness. —Hiroko Miles, El Dorado Hills, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 can (14 ounces) quartered water-packed artichoke hearts, drained
  • 1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
  • 2 green onions, chopped
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 6 cod fillets (6 ounces each)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Salad greens and lemon wedges, optional

Directions

  • Preheat oven to 400°. In a small bowl, combine the first 5 ingredients; toss to combine.
  • Sprinkle both sides of cod with salt and pepper; place in a 13x9-in. baking dish coated with cooking spray. Top with artichoke mixture.
  • Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork. If desired, serve over greens with lemon wedges.
Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using.
Nutrition Facts
1 fillet with 1/3 cup artichoke mixture: 231 calories, 8g fat (1g saturated fat), 65mg cholesterol, 665mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 vegetable.

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Reviews

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Average Rating:
  • kmcope
    Jan 17, 2019

    This is really good! I'm not a huge fan of seafood, but I'm trying to incorporate more fish into our diet. My husband and I both loved it! I used an olive wood infused olive oil which gave it a nice, slightly smokey flavor. I also used sun dried tomatoes packed in oil because that's what I had on hand. It was fine. On the table in 30 minutes, start to finish. I served it with a salad. Delish!