Scaled Servings: 10 Originally: 6
- 1 2/3 can artichoke hearts, quartered water-packed (14 ounces) drained
- 7/8 cup sun-dried tomato, julienned soft (not packed in oil)
- 3 1/4 green onions, chopped
- 5 tablespoon olive oil
- 1 3/4 garlic clove, minced
- 10 Cod fillet, (6 ounces each)
- 1 2/3 teaspoon salt
- 7/8 teaspoon pepper
- Salad greens and lemon wedges, optional
Directions
Preheat oven to 400°. In a small bowl, combine the first five ingredients; toss to combine., 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., Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork. If desired, serve over greens with lemon wedges.