Artichoke Cod with Sun-Dried Tomatoes

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Artichoke Cod with Sun-Dried Tomatoes Recipe

Artichoke Cod with Sun-Dried Tomatoes Recipe photo by Taste of Home

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Cod is a great break from really rich dishes around the holidays. 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, CA

Prep/Total Time: 30 min.

6 servings

Prep/Total Time: 30 min.

6 servings

  • 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

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.

  1. Preheat oven to 400°. In a small bowl, combine the first five ingredients; toss to combine.
  2. Sprinkle both sides of cod with salt and pepper; place in a 13×9-in. baking dish coated with cooking spray. Top with artichoke mixture.
  3. Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork. If desired, serve over greens with lemon wedges. Yield: 6 servings.

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.

Originally published as Artichoke Cod with Sun-Dried Tomatoes in Simple & Delicious December/January 2016

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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