Taste of Home
Artichoke Cod with Sun-Dried Tomatoes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Cod is a fabulous break from really rich dishes that take so long to prepare. I like to serve this dish over a bed of greens, pasta or quinoa. A squeeze of lemon gives it another layer of freshness. —Hiroko Miles, El Dorado Hills, California
Ingredients
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1 can (14 ounces) quartered water-packed artichoke hearts, drained
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1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
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2 green onions, chopped
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3 tablespoons olive oil
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1 garlic clove, minced
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6 cod fillets (6 ounces each)
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1 teaspoon salt
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1/2 teaspoon pepper
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Optional: Salad greens and lemon wedges
Directions
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1.
Preheat oven to 400°. In a small bowl, combine the first 5 ingredients; toss to combine.
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2.
Sprinkle both sides of cod with salt and pepper; place in a 13x9-in. baking dish coated with cooking spray. Top with artichoke mixture.
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3.
Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes. If desired, serve over greens with lemon wedges.
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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